关于高温对油脂的降解影响需在今后的实验中有待进一步研究。
And much research was needed on the effect of high temperature on fat degradation.
本文研究了不同类型油脂对馒头品质及老化的影响。
The effects of oil and fat on the quality of steamed bread were studied.
分析了油炸过程中在油脂中产生的极性物质及其对油炸食品品质的影响。
Study on the Formation and Influence of Acrylamide in the Chinese Traditional Fried Pastry;
分析了油炸过程中在油脂中产生的极性物质及其对油炸食品品质的影响。
Study on the Formation and Influence of Acrylamide in the Chinese Traditional Fried Pastry;
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