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Oxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating
Oxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating
상세정보
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Inhwan Kim
- 서명/저자
- Oxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating / Inhwan Kim , Eunok Choe
- 발행사항
- 서울 : 한국식품과학회, 2004.
- 형태사항
- pp. 762-767
- 주기사항
- 참고문헌수록
- 기타저자
- Eunok Choe
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60259286
MARC
008200710s2004 ulk aa eng■022 ▼a12267708
■1001 ▼aInhwan Kim
■24510▼aOxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating▼dInhwan Kim▼eEunok Choe
■260 ▼a서울▼b한국식품과학회▼c2004.
■300 ▼app. 762-767
■500 ▼a참고문헌수록
■7001 ▼aEunok Choe
■773 ▼tFood Science and Biotechnology▼gVolume13. Number6. (2004 December)▼d2004, 12
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011443▼b60050258▼h8▼s2▼fP
