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机译:最低精制大豆油的组成和感官品质
Dept. of Food Science and Human Nutrition Iowa State UniversityCenter for Crops Utilization Research Iowa State University;
Dept. of Food Science and Human Nutrition Iowa State UniversityCenter for Crops Utilization Research Iowa State University;
Dept. of Food Science and Human Nutrition Iowa State UniversityCenter for Crops Utilization Research Iowa State University;
Deodorization; extrusion-expelling; gas purging; minimum refining; sensory quality; soybean oil;
机译:最低精制大豆油的组成和感官品质
机译:吹扫,精制,挤压排出的豆油的化学和感官特性
机译:气体吹扫,最低精炼,挤压排出的豆油的化学和感官特性
机译:大豆质量对大豆膳食生产,全脂豆粕和大豆油的影响
机译:改性大豆种子中的脂肪酸组成,以改善大豆油的品质和功能
机译:膳食微藻油和鱼油对脂肪酸组成及表蛋感觉质量的比较效果
机译:地下猪肉的质量和感官分数加入猪肉脂肪,橄榄油和大豆油