摘要
劣质食用油,一种是指回收加工后重新回到餐桌的食用油,另一种是指低质食用油冒充优质食用油。这两种劣质食用油虽然来源方式不同,但对消费者身心都造成了伤害,产生了极坏的社会影响。本文通过查阅最新资料,汇总了对劣质食用油的分析方法,以期能为准确、快速制定劣质食用油检验方法提供实验参考。
Low-quality edible oil is that kind one is recycled back to the table after recovery processing and another kind is the low-quality edible oil displaced quality edible oil. These two kinds of low-quality edible oil are different sources, but it hurts body and mind of consumers and causes extremely bad social influence. Through looked up the latest information, and summarized the analysis methods of low-quality edible oil, in order to provide experimental reference for accurate and rapid test methods of low-quality edible oil.
出处
《食品与发酵科技》
CAS
2012年第4期12-14,19,共4页
Food and Fermentation Science & Technology
关键词
劣质
食用油
检验方法
low-quality
edible oil
test methods
