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This study conducted to observes the ingredient which relates with the lipid and the actual intake condition of each fired food,to present a scientific result for the proper selection and application of the fried foodes which have high preference in school meal.The result means a possibility that the vegetables have higher lipid content than the meats which have high lipid content after frying.Other than showed the different possibility,to occur the re-lipid absorption during the frying process and stotrage of fried foodes.