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- W2372126684 abstract "The effects of deodorizing temperature and time on the content of trans fatty acid in lard were studied.The results showed that deodorizing temperature and time had few effects on the content of trans oleic acid in lard,but for trans linoleic acid,deodorizing temperature affected its content significantly,and the effect of deodorizing time was secondly.When the deodorizing temperature was below 250℃ and the deodorizing time was within 40 min,the total trans fatty acid in lard formed slowly and its content was relatively low.When the deodorizing temperature was above 250℃ and the deodorizing time was over 40 min,the total trans fatty acid formed rapidly and its content was relatively high,and the highest content was 1.238%." @default.
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- W2372126684 date "2008-01-01" @default.
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- W2372126684 title "Effect of deodorizing conditions on trans fatty acid in lard" @default.
- W2372126684 hasPublicationYear "2008" @default.
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