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The Effect of Oxygen Concentration on Oxidative Deterioration in Frying Oil
The Effect of Oxygen Concentration on Oxidative Deterioration in Frying Oil
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- The Effect of Oxygen Concentration on Oxidative Deterioration in Frying Oil / Kenshiro Fujimoto
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2004.
- 형태사항
- pp. 694-699
- 기타저자
- Kenshiro Fujimoto
- 모체레코드
- 모체정보확인
- Control Number
- shingu:202037
MARC
008040127s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aThe Effect of Oxygen Concentration on Oxidative Deterioration in Frying Oil▼dKenshiro Fujimoto
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2004.
■300 ▼app. 694-699
■653 ▼aEFFECT▼aOXYGEN▼aCONCENTRATION▼aOXIDATIVE▼aDETERIORATION▼aFRYING▼aOIL
■700 ▼aKenshiro Fujimoto
■773 ▼tFood Science and Biotechnology▼g2003년 12월호 (제12권 6호)▼d2004, 02
■SIS ▼aS021505▼b63688▼h4▼s2▼fP
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