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Effect of Microwave Heating on the Special Vegetable Oil Quality
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TS222.1

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    Abstract:

    Three special vegetable oils of rapeseed oil, sesame oil and corn oil were processed by microwave heating and conventional heating, comparing with unheated samples. It was also examined respectively the value of AV and PV, in order to study the effect of

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BAI Wei dong, WANG Qin, LIAN Wei min. Effect of Microwave Heating on the Special Vegetable Oil Quality[J]. Journal of Food Science and Biotechnology,2001,20(2).

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