| 色拉油磷含量对其品质的影响 |
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| 引用本文： | 陆介安. 色拉油磷含量对其品质的影响[J]. 中国油脂, 2004, 29(2): 19-20 |
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| 作者姓名： | 陆介安 |
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| 作者单位： | 上海凯岭食品有限公司,201314,上海市南汇工业园区 |
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| 摘 要： | 讨论了色拉油磷含量对其品质的影响,并提出了降低色拉油磷含量的方法及理论依据,确保产品既要符合国家标准,又要满足不同用户基本质量要求.
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| 关 键 词： | 脱胶 非水化磷脂 色拉油磷含量 烹调实验 |
| 文章编号： | 1003-7969(2004)02-0019-02 |
| 修稿时间： | 2003-09-26 |
Effect of phosphorus content of salad oil on the oil quality |
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| LU Jie-an. Effect of phosphorus content of salad oil on the oil quality[J]. China Oils and Fats, 2004, 29(2): 19-20 |
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| Authors: | LU Jie-an |
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| Abstract: | The influence of the salad oil's phosphorus content on the oil quality was discussed.The method and theory basis for reducing the salad oil's phosphorus content were put forward, so as to ensure that product not only fit the national standard, but also meet quality requirement of the different customers. |
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| Keywords: | degumming nonhydratable phospholipid phosphorus content of salad oil cooking experiment |
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