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Journal of Health Research in Community. Winter
Introduction and Purpose: Foods frying in oil is one of the common methods of heating methods used in cooking. During the Frying process, oil oxidation occurs more than safe extent and it might cause production of hydro peroxides and volatile compounds, such as aldehydes, ketones, and carboxylic acids and other undesirable chemicals. The aim of this study was to determine the peroxide value of oils used in confectioneries in the Damghan during spring 2015. Methods: In this cross-sectionalfatcat:47tld4y5nvhjpdu62jumo77uae