EFFECT OF WATER AND BHT ON STABILITY OF COTTONSEED OIL DURING FRYING

被引：66

作者：

PELED, M ^{[1
]}

GUTFINGER, T ^{[1
]}

LETAN, A ^{[1
]}

机构：

[1] TECHNION ISRAEL INST TECHNOL,DEPT FOOD ENGN & BIOTECHNOL,HAIFA,ISRAEL

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1975年 / 26卷 / 11期

关键词：

D O I：

10.1002/jsfa.2740261106

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：1655 / 1666

页数：12

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