粮油杂志 关键词:油炸用油;劣变;延缓 [gap=407]Keywords:Oils used in frying ;Deterioration ;Retarding
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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.
以羰基价、酸价为指标,采用正交设计研究炊具、温度、时间、食物种类对煎炸过程中花生油及调和油卫生质量的影响。
These so-called partially hydrogenated oils were long a staple in processed foods, like crackers, cookies and pastries, and widely used by restaurants in cooking, frying and baking.
这些所谓的部分氢化的食油长期的钉住在加工食品中,比如:咸饼干,曲奇饼干,和糕点中,大范围的使用到酒店烹饪,油炸和烘烤当中。
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