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Research Articles, Effects of Rhus verniciflua Stokes on the Oxidative Stability of Fried Potato Chips During Storage
Research Articles, Effects of Rhus verniciflua Stokes on the Oxidative Stability of Fried Potato Chips During Storage
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Research Articles, Effects of Rhus verniciflua Stokes on the Oxidative Stability of Fried Potato Chips During Storage / Yong-Suk Kim ; Dong-Hwa Shin
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2001.
- 형태사항
- pp. 418
- 키워드
- RESEARCH ARTICLES EFFECTS RHUS VERNICIFLUA STOKES OXIDATIVE STABILITY FRIED POTATO CHIPS STORAGE
- 기타저자
- Yong-Suk Kim
- 기타저자
- Dong-Hwa Shin
- 모체레코드
- 모체정보확인
- URL
- http://
- Control Number
- shingu:66245
MARC
008010913s2001 ulka a■022 ▼a12267708
■245 ▼aResearch Articles, Effects of Rhus verniciflua Stokes on the Oxidative Stability of Fried Potato Chips During Storage▼dYong-Suk Kim▼eDong-Hwa Shin
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2001.
■300 ▼app. 418
■653 ▼aRESEARCH▼aARTICLES▼aEFFECTS▼aRHUS▼aVERNICIFLUA▼aSTOKES▼aOXIDATIVE▼aSTABILITY▼aFRIED▼aPOTATO▼aCHIPS▼aSTORAGE
■700 ▼aYong-Suk Kim
■700 ▼aDong-Hwa Shin
■773 ▼tFoods Science and Biotechnology▼g2001년 8월호 (제10권 4호)▼d2001, 08
■SIS ▼aS012531▼b63688▼h1▼s2
■URL ▼ahttp://
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