Effect of raw material quality on nutritional properties of selected edible oils

Kolodziej Marta; Szczurko Katarzyna; Golimowski Wojciech; Konieczny Ryszard

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Effect of raw material quality on nutritional properties of selected edible oils

机译：原料质量对选定食用油营养特性的影响

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摘要

A review, with 85 refs., of factors affecting oilseed quality and nutritional properties. Rapeseed, soybean, sunflower, cotton, linseed, palm and olive oils were taken into consideration.

机译：审查，85 refs。，影响油籽质量和营养特性的因素。考虑油菜籽，大豆，向日葵，棉花，亚麻籽，棕榈和橄榄油。

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来源
《Przemysl Chemiczny》 |2019年第3期|共6页
作者
Kolodziej Marta; Szczurko Katarzyna; Golimowski Wojciech; Konieczny Ryszard;
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作者单位

Uniwersytet Ekonomiczny Wroclaw Poland;

Uniwersytet Ekonomiczny Wroclaw Poland;

Uniwersytet Ekonomiczny Wroclaw Poland;

Lviv Natl Agr Univ Dubliany Ukraina;

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正文语种 pol
中图分类化学工业;
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2. Effects Of Incorporation Of Integral Raw Materials And Dietary Fibre On The Selected Nutritional And Functional Properties Of Biscuits [J] . D. Vitali, I. Vedrina Dragojevic, B. Sebecic Food Chemistry . 2009,第4期

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3. Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials (2013) and Advanced Methods [J] . Yasushi Endo Journal of Oleo Science . 2018,第1期

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Effect of raw material quality on nutritional properties of selected edible oils

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