서브메뉴
검색
Details
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Detailed Information
- Material Type
- 보고서
- ISSN
- 12267708
- Title/Author
- Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating / Inhwan Kim
- Publish Info
- Seoul : Korean Society of Food Science and Technology, 2004.
- Material Info
- pp. 762-767
- Index Term-Uncontrolled
- OXIDATIVE STABILITY ANTIOXIANT CONTENT CHANGES ROASTED BLEACHED SESAME OIL HEATING
- Added Entry-Personal Name
- Inhwan Kim
- Host Item Entry
- Food Science and Biotechnology : 2004년 12월호 (제13권 6호) 2004, 12
- 모체레코드
- 모체정보확인
- Control Number
- shingu:223015
MARC
008050114s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aOxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating▼dInhwan Kim
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2004.
■300 ▼app. 762-767
■653 ▼aOXIDATIVE▼aSTABILITY▼aANTIOXIANT▼aCONTENT▼aCHANGES▼aROASTED▼aBLEACHED▼aSESAME▼aOIL▼aHEATING
■700 ▼aInhwan Kim
■773 ▼tFood Science and Biotechnology▼g2004년 12월호 (제13권 6호)▼d2004, 12
■SIS ▼aS024652▼b63688▼h4▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
Detail Info.
- Reservation
- Not Exist
- Request
- My Folder
- First Request
| Reg No. | Call No. | Location | Status | Lend Info |
|---|
* Reservations are available in the borrowing book. To make reservations, Please click the reservation button
