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
FOOD SCIENCE . 2013, (22): 160 -164 .  DOI: 10.7506/spkx1002-6630-201322032