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Effects of Red Ginseng Extract Added to Bough on the Lipid Oxidation of Frying Oil and Fried Dough during Frying and Storage
Effects of Red Ginseng Extract Added to Bough on the Lipid Oxidation of Frying Oil and Fried Dough during Frying and Storage
상세정보
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- In Hwan Kim
- 서명/저자
- Effects of Red Ginseng Extract Added to Bough on the Lipid Oxidation of Frying Oil and Fried Dough during Frying and Storage / In Hwan Kim , 공저 Eun Ok Choe
- 발행사항
- 서울 : 한국식품과학회, 2003.
- 형태사항
- pp. 67-71
- 주기사항
- 참고문헌수록
- 기타저자
- Eun Ok Choe
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258908
MARC
008200709s2003 ulk aa eng■022 ▼a12267708
■1001 ▼aIn Hwan Kim
■24510▼aEffects of Red Ginseng Extract Added to Bough on the Lipid Oxidation of Frying Oil and Fried Dough during Frying and Storage▼dIn Hwan Kim▼e공저 Eun Ok Choe
■260 ▼a서울▼b한국식품과학회▼c2003.
■300 ▼app. 67-71
■500 ▼a참고문헌수록
■7001 ▼aEun Ok Choe
■773 ▼tFood Science and Biotechnology▼gVolume12. Number1. (2003 February)▼d2003, 02
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011432▼b60050258▼h8▼s2▼fP
