3种食用油在油条煎炸过程中的品质变化比较

章海风，周晓燕，李辉，李想

Comparative Study of Quality Changes in Three Kinds of Edible Vegetable Oils during Deep Frying of Dough Sticks

ZHANG Hai-feng，ZHOU Xiao-yan，LI Hui，LI Xiang

食品科学 . 2013, (22): 160 -164 . DOI: 10.7506/spkx1002-6630-201322032