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1.
Gabriella Phiri Peter Mumba Agnes Mangwera 《International Journal of Consumer Studies》2006,30(6):527-532
A survey was conducted in Lilongwe city urban markets in Malawi, to assess the quality of cooking oil used for frying potato chips. Purposive sampling was performed to come up with respondents who were using vegetable oils. A stratified random sampling was used to select the 32 informal food processors who were interviewed using a structured questionnaire. Oil samples were collected from the most commonly used brand of oil. Fifteen respondents were selected and these were divided into three categories of five: those who were not reusing the oil, those who were reusing the oil and those who were preparing potato chips and chicken in the same oil, for chemical analysis. The preliminary results showed that while the majority (59.4%) of the informal food processors discarded the oil after 1 day, 3.1% discarded it after 4 days and another 12.5% after 3 days. A larger proportion of the respondents (40.6%) used the leftover oils at home, 37.5% kept it in oil bottles, 3.1% kept it in plastic papers for reuse the following day. Also, most respondents (57%) indicated dark colour as the sign of oil deterioration, 29% discarded the oil after noticing foam formation while 8.2% and 6.1% said they discarded the oil after noticing a bad smell and food absorbing the oils respectively. A physical observation of the various oils showed that for most of the respondents (34%), the oils were dark brown in colour, in 22%, the oils were slightly dark brown and 16%, the oils were brown. Foam formation was noticed in 13% of the respondents. It was also noted that 91% of the respondents had not been trained or briefed of food quality and safety issues. A chemical analysis of the oils showed high values of free fatty acids (range, 0.84–1.4112 compared with 0.42 in the fresh oil) and peroxide values (range 14.7–16.6 compared with 9.0 in the fresh oil). It may be concluded that the oils being used by the informal food processors in Malawi are of poor quality and so the foods cooked in them may be a health hazard to the consumers and the processors themselves. Although this work in ongoing, it may be recommended at the outset that the health department of the city assemblies should inspect these oils for the good health of the consumers. 相似文献
2.
葛曦 《湖北经济学院学报》2002,(2)
网络技术和经济促进了企业控制环境的变革、会计系统体系结构重组及企业内部控制程序的完善 ,同时也增加了安全控制的难度。相应的网络安全策略 相似文献
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基于RFID技术的电子商务物流体系研究 总被引:6,自引:0,他引:6
指出了基于RFID技术的电子商务物流体系的几大功能,论述了其体系结构及路线设计。 相似文献
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矿区生态系统健康评价理论与方法初探 总被引:2,自引:0,他引:2
王广成 《山东工商学院学报》2003,17(3):1-4
总结国内外有关生态系统健康理论与评价方法的研究现状及最新成果,界定矿区生态系统健康的内涵,分析影响矿区生态系统健康的原因,论述矿区生态系统健康评价指标体系与评价方法。 相似文献
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查处矿山安全隐患的博弈分析 总被引:11,自引:0,他引:11
针对我国矿山安全事故频繁的现状,建立了查处矿山安全隐患的博弈模型,并给出了该模型的解。应用这一模型分析出:鸡西矿业集团城子河煤矿在"6·20"事故中,实际上选择了劣策略;广西南丹拉甲坡矿"7·17"事故则是串谋博弈造成的严重后果。 相似文献