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机译:生育酚对普通和改性菜籽油油炸稳定性的影响
Department of Foods and Nutrition University of Manitoba;
Department of Foods and Nutrition University of Manitoba;
Department of Foods and Nutrition University of Manitoba;
Canola oils; degradation rates; fatty acids; free fatty acid; frying stability; regular and modified; tocopherols; total polar compounds;
机译:普通和改性菜籽油和大豆油在旋转油炸中的性能。
机译:生育酚对普通和改性芥花籽油油炸稳定性的影响
机译:转基因低芥酸菜籽油中炸薯片的储存稳定性
机译:棕榈油碎片煎炸棕榈油和油菜油的热阻及效率评价
机译:比较高油酸低芥酸菜籽油(Clearvalley 65)与迷迭香提取物和混合生育酚的添加对棉籽油和带有TBHQ的Clearvalley 65的煎炸稳定性。
机译:常规和改性菜籽油和豆油在旋转油炸中的性能
机译:常规和改性菜籽油和豆油在旋转油炸中的性能