EFFECT OF DIFFERENT FATS AND OILS ON FLAVOR OF DEEP FAT-FRIED FOODS

被引：0
|
作者：
BLUMENTH.MM [1 ]
CHANG, SS [1 ]
机构：
[1] RUTGERS STATE UNIV,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1973年 / 50卷 / 07期
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D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
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页码：A306 / A306
页数：1
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