2)  rapeseed salad oil
					 
	
					
				
				 
	
					
				菜籽色拉油
				1.
					The effects of microwave on the peroxide value and acid value of soybean salad oil and rapeseed salad oil were investigated.
						
						通过微波对大豆色拉油、菜籽色拉油过氧化值(POV)和酸价的影响研究,发现微波辐射对此两种植物油最大POV值分别为0。
					
					3)  rape salad oil
					 
	
					
				
				 
	
					
				菜籽色拉油
				1.
					This study reported the changes of the quality on the rape seed oil and rape salad oil by microwave heating.
						
						就菜籽油及菜籽色拉油在微波下的质量变化进行了研究,结果表明:菜籽油及菜籽色拉油的羰基值、过氧化值、丙二醛、酸值随微波加热时间延长而升高,质量明显下降。
					2.
					This paper reports the changes of quality of the rape seed oil and rape salad oil by great heating.
						
						就菜籽油及菜籽色拉油在高温下的质量变化进行了研究,结果表明:菜籽油及菜籽色拉油的过氧化值在0~5h高温下增加十分显著,在5~25h高温下增加趋势减慢;菜籽油及菜籽色拉油的酸值、羰基值、丙二醛随高温处理时间延长而显著升高,质量明显下降。
					
					4)  rapeseed
					[英]['reip,si:d]  [美]['rep,sid]
					 
	
					
				
				 
	
					
				菜籽
				1.
					Research and application of YTTP75 rapeseed dehuller and separating system;
					 
					
						
						 
					
						YTTP75型菜籽脱皮与皮仁分离系统的研制与应用
					2.
					Determination of Lead and Cadmium in Rapeseed and Rapeseed Meal with Microwave Digestion by Graphite Furnace Atomic Absorption Spectrometry;
						
						微波消解-石墨炉原子吸收光谱法测定菜籽及饼粕中铅和镉
					3.
					Preparation of rapeseed compound amino acid and its copper derivative;
					 
					
						
						 
					
						菜籽复合氨基酸及其铜衍生物的制备
					
					5)  seed colour
					 
	
					
				
				 
	
					
				籽色
			
					6)  rapeseed oil
					 
	
					
				
				 
	
					
				菜籽油
				1.
					Synthesis of nitrogen-containing borate and study on the tribological characteristics in rapeseed oil;
						
						含氮硼酸酯的合成及其在菜籽油中摩擦学性能研究
					2.
					Research advances in processes for biodiesel production from rapeseed oil;
					 
					
						
						 
					
						菜籽油生物柴油的生产方法研究进展
					3.
					Preparation of bio-diesel from rapeseed oil catalyzed by lipase in t-BuOH;
					 
					
						
						 
					
						叔丁醇体系脂肪酶催化菜籽油制备生物柴油
					补充资料:色拉油
		分子式:
CAS号:
性质:又称凉拌菜油。直接加入食品,尤其是生菜、凉菜中食中。要求其必须是冷冻试验合格,即在0℃时,经5.5h贮存,仍澄清透明,不浑浊。一般是由棉籽油、米糠油、葵花籽油、大豆油、玉米油等,经过脱胶、脱酸、胶色、胶臭、冬化、脱蜡等工序精制而成。
		
		CAS号:
性质:又称凉拌菜油。直接加入食品,尤其是生菜、凉菜中食中。要求其必须是冷冻试验合格,即在0℃时,经5.5h贮存,仍澄清透明,不浑浊。一般是由棉籽油、米糠油、葵花籽油、大豆油、玉米油等,经过脱胶、脱酸、胶色、胶臭、冬化、脱蜡等工序精制而成。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
	参考词条