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Effects of Red Ginseng Extract Added to Dough on the Lipid Oxidation of Frying Oil and Fried Dough during Frying and Storage
Effects of Red Ginseng Extract Added to Dough on the Lipid Oxidation of Frying Oil and Fried Dough during Frying and Storage
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Effects of Red Ginseng Extract Added to Dough on the Lipid Oxidation of Frying Oil and Fried Dough during Frying and Storage / Inhwan Kim ; Eunok Choe
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2003.
- 형태사항
- pp. 67
- 기타저자
- Inhwan Kim
- 기타저자
- Eunok Choe
- 모체레코드
- 모체정보확인
- Control Number
- shingu:187029
MARC
008030319s2003 ULKa a ENG■022 ▼a12267708
■245 ▼aEffects of Red Ginseng Extract Added to Dough on the Lipid Oxidation of Frying Oil and Fried Dough during Frying and Storage▼dInhwan Kim▼eEunok Choe
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2003.
■300 ▼app. 67
■653 ▼aEFFECTS▼aRED▼aGINSENG▼aEXTRACT▼aADDED▼aDOUGH▼aLIPID▼aOXIDATION▼aFRYING▼aOIL▼aFRIED▼aSTORAGE
■700 ▼aInhwan Kim
■700 ▼aEunok Choe
■773 ▼tFood Science and Biotechnology▼g2003년 1월호 (제12권 1호)▼d2003, 02
■SIS ▼aS018890▼b63688▼h4▼s2▼fP
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