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Keyword [Deep-frying]
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1. Research On Deep-frying Process Of New Style Fast-food And Its Quality Improved By Oxidation Starch Phosphoric Acid Ester And Chitosan
2. The Study On The Technology Of Wild Vegetable Vocuum Deep Frying
3. Study On Discrimination And Determination Of The Waste Cooking Oils Adulterating The Edible Oils
4. Development Of Ready-to-eat Product Of Crayfish
5. The Study Of Dynamic Change And Safety Of Fish Oil Blended Oil During Deep Frying
6. The Evolution And Structural Characteristic Of Polar Compounds In Soybean Oil During Deep-frying
7. The Formation And In Vivo Evaluation Of Polar Compounds Generated During Frying Process Of High Saturated Oils
8. Study On Prepared Furong Fish Steak
9. Research On The Metabolic Disorders Of Gut Microbiota Induced By Deep-Fried Oil In Rats
10. The Formation Of 9,10-Epoxystearic Acid Generated From Oils During Frying Process And Its Effect On HepG2 Cells
11. The Thermal Oxidative Deterioration Of Edible Oil Composition And Content Changes Of Its Trans Fatty Acid During Deep Frying Process
12. Regularity And Factors Of Monoepoxy Fatty Acids Formation During Deep-frying
13. The Changes Of Glyceryl Ester Core Aldehydes And Their Influencing Factors During Deep-frying
14. Effects Of Sesame Lignans On Inhibiton Of Glycidyl Esters In Vegetable Oil During Simulated Deodorization And Deep-frying
15. Study On The Quality Monitoring Of Repeated Usage Of Deep-frying Oil
16. Effect Of Rosemary-based Antioxidants On The Oil Quality During Deep Frying Of French Fries
17. The impact of deep-frying on the fat, protein and isoflavone content of tofu with sensory evaluation of five types of tofu
18. Study On Thermal Stability Of ?-oryzanol And Characteristics Of Rice Bran Oil During Deep-frying
19. Change And Migration Of Pahs During Deep-frying And Health Risk Estimation Of Youtiao
20. Analysis On The Protein Adduct Of The Food Carcinogen Heterocyclic Aromatic Amines As Biomarker
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