Objective: Establish the limit of Walnut kernel, s carbonyl value, acid value and peroxide value in order to control the degree of rancidity.
目的：制定核桃仁羰基值、酸值和过氧化值的限度，以控制其酸败程度。
Objective: Establish the limit of Walnut kernel, s carbonyl value, acid value and peroxide value in order to control the degree of rancidity.
目的：制定核桃仁羰基值、酸值和过氧化值的限度，以控制其酸败程度。
应用推荐