Overview of oil quality change during frying for high quality fried products in food service.

被引：0
|
作者：
Luo, Xiaolan [1 ]
Iassonova, Diliara [2 ]
机构：
[1] Cargill, Wayzata, MN USA
[2] Cargill Inc, Wayzata, MN USA
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2020年 / 97卷
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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页码：75 / 75
页数：1
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