欧州実験生物学ジャーナル オープンアクセス

抽象的な

Effect of storage time on table margarine characterization in refrigerated temperature

Mahboubeh Zaeroomali, Yahya Maghsoudlou and Peyman Aryaey

In this research table margarine was made based on soybean and palm and storage for 90 days in refrigerator in 4°c , and its physicochemical properties in different period include 15 ,30 ,45,60,75 and 90 days were investigated. Melting point, peroxide and iodine value, significantly was increased and after 90 days of storage reached to 36.7°c, but resistance to oxidation was significantly decreased and reached to15.34 h.