文献
J-GLOBAL ID:201702222016586190
整理番号:17A0309577
ディープフライイング過程中の食用油中の芳香族縮合炭化水素濃度の変化【Powered by NICT】
Changes in PAHs levels in edible oils during deep-frying process
著者 (6件):
Hao Xuewei
(Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China)
,
Hao Xuewei
(Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China)
,
Li Jing
(Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China)
,
Li Jing
(Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China)
,
Yao Zhiliang
(Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China)
,
Yao Zhiliang
(Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China)
資料名:
Food Control
(Food Control)
巻:
66
ページ:
233-240
発行年:
2016年08月
JST資料番号:
W0246A
ISSN:
0956-7135
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)