温度和抗氧化剂对食用猪油贮存质量的影响

Effect of Temperature and Antioxidant on Storage Quality of Edible Pork Fat

实验表明,在低温和抗氧化剂存在的条件下,食用猪油的酸败过程能得到有效地控制,明显延长其贮存时间。

The experiment proved the low temperature and antioxidani can effectively control the sour deterioration of edible pork fat and obviously extend the storage time of pork fat.