CHOICE OF SIMPLE METHODS FOR QUALITY-CONTROL OF FRYING FAT DURING DEEP FRYING OF POTATO PRODUCTS

被引：6

作者：

PAZOLA, Z

GAWECKI, J

BUCHOWSKI, M

KORCZAK, J

JANKUN, J

GRZESKOWIAK, B

机构：

来源：

FETTE SEIFEN ANSTRICHMITTEL | 1985年 / 87卷 / 05期

关键词：

D O I：

10.1002/lipi.19850870505

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：190 / 193

页数：4

共 22 条

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