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Keyword [carbonyl value]
Result: 1 - 8 | Page: 1 of 1
1.
Effects Of Carbonyl Value On Formation Of Acrylamide In Fried Potato Chips
2.
Stusdy On Properties Of Cottonseed Oil For Frying
3.
The Changes Of Trans-Fatty Acids During Heating Process
4.
The Adulteration Detertion Of Fried Waste Oil In Edile Oil
5.
Effect Of Main Chemical Composition In Foods On Peanut Oil Fried Process Quality Deterioration
6.
Study On Quality Change Of Several Kinds Of Edible Oil During Frying Process
7.
Quality Change Of Soybean Oils During Flying And The Research Of Improving The Number Of Flying
8.
Study On The Effect Of Frying On Corn Oil Quality And Functional Components
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