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Keyword [frying time]
Result: 1 - 6 | Page: 1 of 1
1.
Quality Change Of Soybean Oils During Flying And The Research Of Improving The Number Of Flying
2.
The Establishment And Study On The Application Of Cuisine TTIs
3.
A Low-field Nuclear Magnetic Resonance Device For Quality Identification Of Edible Oil
4.
Study On The Quality Monitoring Of Repeated Usage Of Deep-frying Oil
5.
Evaluation of different techniques for microstructural characterization of deep-fat fried foods
6.
Change And Migration Of Pahs During Deep-frying And Health Risk Estimation Of Youtiao
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