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The effects of cooking utensils, temperature, time and food on the quality of edible vegetable oils used in frying food were studied by orthogonal experimental design.
以羰基价、酸价为指标，采用正交设计研究炊具、温度、时间、食物种类对煎炸过程中花生油及调和油卫生质量的影响。
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