摘要
选用一级棉籽油和棕榈油为原料,制成熔点较低的调和油,经实验证明,可以代替大豆油,用于普通煎炸操作。
Using cotton seed oil and palm oil, We make the mixed oil which have lower melting point. This kind of mixed oil can replace soybean oil for frying.
出处
《食品科技》
CAS
北大核心
2007年第3期192-194,共3页
Food Science and Technology
关键词
棉籽油
棕榈油
大豆油
煎炸油
熔点
cotton seed oil
palm oil
soybean oil
frying oil
melting point
