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大豆油和棕榈油煎炸薯条过程品质评价Quality evaluation of soybean oil and palm..:
LIU Qidong
;
YANG Ya
;
QIU Changlu
...
http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20230304&year_id=2023&quarter_id=3&falg=1. , 2023
Link:
https://doi.org/10.19902/j.cnki.zgyz.1003-7969.210791
RT Journal T1
大豆油和棕榈油煎炸薯条过程品质评价Quality evaluation of soybean oil and palm oil during frying French fries
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:01daffaf1ce74e1f9e76de82f7b4a9f5&Exemplar=1&LAN=DE A1 LIU Qidong A1 YANG Ya A1 QIU Changlu A1 HUANG Guodong A1 MO Yonghong A1 HU Jinhua PB 中粮工科(西安)国际工程有限公司 YR 2023 K1 大豆油;棕榈油;一次精炼;二次精炼;薯条;品质变化;风险因子 K1 soybean oil K1 palm oil K1 primary refining K1 secondary refining K1 french fries K1 quality change K1 risk factor K1 Oils K1 fats K1 and waxes K1 TP670-699 JF http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20230304&year_id=2023&quarter_id=3&falg=1 LK http://dx.doi.org/https://doi.org/10.19902/j.cnki.zgyz.1003-7969.210791 DO https://doi.org/10.19902/j.cnki.zgyz.1003-7969.210791 SF ELIB - SuUB Bremen
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