可供油炸的食品

High oleic sunflower, corn, hydrogenated soybean, expeller pressed soybean, and expeller pressed lowlinolenic acid soybean oil were used for frying potato chips in a pilot plant-scale continuous fryer.

高油的向日葵HOSun），玉米使大豆HSBO）与氢化合，在一小规模试验性工厂以为单位的刻度连续可供油炸的食品中驱逐者敦促大豆和驱逐者 pressed lowlinolenic 酸黄豆油ELLSBO）被因为煎炸土豆片使用。

In conclusion, phytosterol loss in both the continuous fryer and in the batch frying system appeared to be unrelated either to fatty acid composition, or to the extent of oil degradation.

在的结论，植物甾醇类两者的减少中连续可供油炸的食品和煎系统出现在批是也向脂肪酸成分或者在程度上石油降低的和无关的。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。