| 猪油脂产品特性及其氧化稳定性研究 |
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| 引用本文： | 朱庆英,裘爱泳.猪油脂产品特性及其氧化稳定性研究[J].粮食与油脂,2008(11). |
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| 作者姓名： | 朱庆英 裘爱泳 |
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| 作者单位： | 1. 广东惠州学院,广东惠州,516007
2. 江南大学食品学院,江苏无锡,214122 |
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| 摘 要： | 该研究对经表面活性剂分提四种猪油脂产品进行理化指标测试,并对产品氧化稳定性进行分析,以期更好开发猪油脂产品。
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| 关 键 词： | 猪油 氧化稳定性 油脂氧化 |
Analysis of oxidative stability and its specificity of the lard |
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| ZHU Qing-ying,QIU Ai-yong.Analysis of oxidative stability and its specificity of the lard[J].Cereals & Oils,2008(11). |
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| Authors: | ZHU Qing-ying QIU Ai-yong |
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| Abstract: | Four conformations of lard were determined through the lard fraction by using surfactant.The oxidative stability of the lard were also analyzed by two ways in order to exploit the four products of the lard better. |
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| Keywords: | lard oxidative stability oxidation of oil and fat |
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