• The effects of cooking utensils, temperature, time and food on the quality of edible vegetable oils used in frying food were studied by orthogonal experimental design.

    羰基价、酸价指标,采用正交设计研究炊具温度时间食物种类对炸过程中花生油及调和油卫生质量影响

    youdao

  • The effects of cooking utensils, temperature, time and food on the quality of edible vegetable oils used in frying food were studied by orthogonal experimental design.

    羰基价、酸价指标,采用正交设计研究炊具温度时间食物种类对炸过程中花生油及调和油卫生质量影响

    youdao

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