出版社：Japanese Society of Nutrition and Food Science
摘要：Recently, the production of commercial frozen-stored foods has been increased. However, no investigation has been reported on the lipoper-oxide included in frozen-stored foods in the market. The level of lipoperoxide on 58 kinds of commercial foods was investigated: commercial frozen-stored foods (29 kinds), canned provisions (17 kinds) and dried fishes (12 kinds). The results obtained are shown in Table 1-3. In Table 1, the level of lipoperoxide was found to be increased as their storage time increases. The level of lipoperoxide of dried fishes were higher than those of the other samples.
