| 浅谈即食面炸油品质控制要点 |
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| 引用本文： | 余志刚. 浅谈即食面炸油品质控制要点[J]. 现代食品科技, 2000, 0(3) |
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| 作者姓名： | 余志刚 |
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| 作者单位： | 圣泉集团啤酒有限公司科研中心 |
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| 摘 要： | 因炸油对即食面的口味、保存性等有重大影响，通过对炸油品质劣变因素等的分析，提出如何对炸油品质进行控制。
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| 关 键 词： | 即食面 炸油 劣变 品质控制 |
Talking about the quality control point of friture of instant noodle |
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| Yu Zhigang. Talking about the quality control point of friture of instant noodle[J]. Modern Food Science & Technology, 2000, 0(3) |
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| Authors: | Yu Zhigang |
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| Abstract: | Because of its great influence on the taste and storage of instant noodle,and here, how to control the quality of the friture were mentioned, based on the analysis of the factors causing othe deterioration of the fri - ture. |
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| Keywords: | instant noodle friture deterioration quality control |
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