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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
- Material Type
- 기사
- ISSN
- 12267708
- Author
- Yong-Suk Kim
- Title/Author
- Effects of Rhus verniciflua Stokes on the Oxidative Stability of Fried Potato Chips During Storage / Yong-Suk Kim ; Dong-Hwa Shin
- Publish Info
- 서울 : 한국식품과학회, 2001.
- Material Info
- pp. 418 - 422 (5 pages)
- General Note
- 참고문헌수록
- Added Entry-Personal Name
- Dong-Hwa Shin
- Electronic Location and Access
- 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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