FOOD SCIENCE ›› 1993, Vol. 14 ›› Issue (7): 33-36.
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LUO Jian-Feng, Huang-Shu-Ying, Deng-Yan-Liang
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Abstract: The experiment of imitating process was tarried out, Superoxide value and acid value were measured and analysed respectively for preventing or eliminating oil deterioration.
Key words: Fry Oil Deterioration Elimination
LUO Jian-Feng, Huang-Shu-Ying, Deng-Yan-Liang. investigation on Oil Deterioration of Instant Noodle[J]. FOOD SCIENCE, 1993, 14(7): 33-36.
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