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Studies on the Relation between Foam Extension of Cooking Oil and Putrefaction of Fried Foods

机译：泡沫延伸的烹饪油和油炸食品腐蚀关系的研究

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GOROH KAJIMOTO; KATSUNORI MUKAI;
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年度 1964
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4. Product Optimization of Food from Starches with Addition of Krill Using Extrusion Cooking and Deep-Frying through System Analytical Method [C] . R.Hu, W.Seibel, K.Seiler '94 International Symposium amp; Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products From Cereal Grains and Oil Seeds 16-19 November 1994 Beijing, China . 1994

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5. Developing a par-frying procedure for french fries on a pilot scale using trans-free oils. [D] . Rameshan, Priya. 2007

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6. The survival and growth of Bacillus cereus in boiled and fried rice in relation to outbreaks of food poisoning [O] . R. J. Gilbert, M. F. Stringer, T. C. Peace 1974

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7. Influence of the Conditions of Fried Food Cooking on Deterioration of Frying Oil and Sensory Evaluation of Fried Foods [O] . Yukie Kato 2009

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Studies on the Relation between Foam Extension of Cooking Oil and Putrefaction of Fried Foods

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