- 期刊
麵粉加工食品中溴酸鉀含量之調查
Investigation of the Potassium Bromate Content in Flour Products
並列摘要
This survey was carried out in order to investigate the Potassium Bromate, content in flour products from October, 1986 to January, 1987 at Taipei City and Ilan Shien. A total of 47 samples including Bun 9 pieces, steamed bread 5 pieces, Bread Loaf 33 pieces were tested according to anion exchange resin column-colorimetry method. The results indicated that all samples are undetected.
並列關鍵字
無資料延伸閱讀
- 蘇鈴凱（2005）。加工條件對麵粉中丙烯醯胺生成之影響〔碩士論文，國立臺灣大學〕。華藝線上圖書館。https://doi.org/10.6342/NTU.2005.00031
- Ramadhani, N. A. (2022). Porang Glucomannan Gel 和氫氧化鈣對米麵條的物理性質及烹調品質的影響 [master's thesis, National Pingtung University of Science and Technology]. Airiti Library. https://doi.org/10.6346/NPUST202200101
- 王筱晴、林政樺、邱致穎（2019）。麵粉種類和水分含量對快速製麵時製作不同麵條品質之影響。臺灣農業化學與食品科學，57(3)，117-124。https://doi.org/10.6578/TJACFS.201906_57(3).0001
- 謝彭生、邵清益、曾木全（1985）。粉餅、眼影餅類化粧品中含鉛量之調查檢驗。藥物食品檢驗局調查研究年報，()，105-108。https://doi.org/10.6946/ASRNL.198509.0105
- 陳建新、林文修（1998）。Study of Electrochemical Method for the Preparation of Potassium Iodate。化學，56(2)，95-98。https://doi.org/10.6623/chem.1998013