[中亚民族食谱中烹饪用油脂肪酸组成的优化]
[Optimization of the fatty acid makeup of the culinary fats in Central Asian national recipes].
作者信息
Usmanov I
出版信息
Vopr Pitan. 1980 Jan-Feb(1):67-9.
PMID:6445647
Abstract
A formulation for a mixture made of mutton fat and cotton seed oil containing 20.2% of linolic and 36.5% of oleinic acid is given. The fat is stable in the culinary treatment, biologically value and may be used for preparation of national dishes.
摘要
给出了一种由羊脂和棉籽油制成的混合物配方，其中含有20.2%的亚油酸和36.5%的油酸。该脂肪在烹饪处理中稳定，具有生物学价值，可用于制作民族菜肴。
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