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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
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating / Inhwan Kim
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2004.
- 형태사항
- pp. 762-767
- 기타저자
- Inhwan Kim
- 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
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