1·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。
2·The results indicated that the temperature of frying and the kind of frying oil except the frying time were the main factors influencing the carbonyl value and viscosity of frying oil.
结果表明，除煎炸时间外煎炸温度和煎炸油种类是影响煎炸油羰基价和黏度的主要因素。
3·During the processing of JinHua ham, AV value kept rising, POV value carbonyl value and TBA value was up and down, but rising totally, the degree of lipid oxidation increased continuously.
在金华火腿加工过程中，肌内脂肪和皮下脂肪的酸价一直上升，过氧化值、羰基价和TBA值有升有降，但总体呈上升趋势，脂肪氧化程度不断增强。
4·The paper has described the influencing factors on the electromagnetic properties of carbonyl iron powder which will exert a reference value to practiCal production.
介绍了羰基铁粉的电磁性能及其影响因素，对实际生产有参考价值。