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Effects of Rhus verniciflua Stokes on the Oxidative Stability of Fried Potato Chips During Storage
Effects of Rhus verniciflua Stokes on the Oxidative Stability of Fried Potato Chips During Storage
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Yong-Suk Kim
- 서명/저자
- Effects of Rhus verniciflua Stokes on the Oxidative Stability of Fried Potato Chips During Storage / Yong-Suk Kim , Dong-Hwa Shin
- 발행사항
- 서울 : 한국식품과학회, 2001.
- 형태사항
- pp. 418 - 422 (5 pages)
- 주기사항
- 참고문헌수록
- 기타저자
- Dong-Hwa Shin
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258526
MARC
008200630s2001 ulk aa eng■022 ▼a12267708
■1001 ▼aYong-Suk Kim
■24510▼aEffects of Rhus verniciflua Stokes on the Oxidative Stability of Fried Potato Chips During Storage ▼dYong-Suk Kim▼e Dong-Hwa Shin
■260 ▼a서울▼b한국식품과학회▼c2001.
■300 ▼app. 418 - 422 (5 pages)
■500 ▼a참고문헌수록
■7001 ▼aDong-Hwa Shin
■773 ▼tFood Science and Biotechnology▼gVolume10. Number4. (2001 August)▼d2001, 08
■856 ▼uwww.kosfost.or.kr
■SIS ▼aS011423▼b60050258▼h8▼s2▼fP
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