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1·The peroxide value of oil oxide was determined by spectrophotometry.

测定油脂氧化物的过氧化值。

2·The relations among oxide, flavor score and peroxide value were compared.

比较了氧化产物，风味评分和过氧化值三者之间的关系。

3·Acid value increased and peroxide value increased rapidly with storage period.

随饲料储藏时间的延长，饲料酸值增加，饲料过氧化值增长较快。

4·Effect of VC and VE on peroxide value and color of Cantonese sausage was studied.

研究了VC和VE对广式腊肠过氧化值以及色泽的影响。

5·The results show that Peroxide Value of oxidated oil reduces by three methods in different degree.

实验证明：三种方法均可不同程度地降低氧化油脂的过氧化值。

6·The peroxide value is usually expressed in terms of milliequivalents of oxygen per kilogram of fat.

过氧化值常用每千克脂肪中氧气的毫克数表示。

7·Whether excessive peroxide value of food is harmful to health depends on the degree of exceeding standard.

过氧化值超标的食品是否对健康有害，取决于超标的程度。

8·Besides, compared with control the peroxide value and acid price of its chemical indexes also improve a little.

另外其化学指标的过氧化值和酸价与对照相比也有一定的改善。

9·The availability of this method is evaluated by detecting the contents, the acid value and the peroxide value of the oil.

通过对所得油脂的含量，酸价及过氧化值的测定，评价该方法的可行性。

10·Intermittent heating and continuous heating with adding new oil could decrease acid value and peroxide value of soybean oil.

间歇加热、加新油加热有利于油脂品质的保护。