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OIL AND FAT COMPOSITION FOR STIR-FRIED DISHES
OIL AND FAT COMPOSITION FOR STIR-FRIED DISHES
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机译：炒菜的油和脂肪成分
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摘要
PROBLEM TO BE SOLVED: To provide an oil and fat composition for stir-fried dishes reducing scorching of a food material and seasoning when performing stir-frying, and improving washing effect of cooking tools after cooking and plates on which cooked foods are put.;SOLUTION: This oil and fat composition for stir-fried dishes contains diglycerol monooleic acid ester and polyoxyethylene sorbitan fatty acid ester.;COPYRIGHT: (C)2007,JPO&INPIT
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