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The measurement of oxidative stability of semi-prepared frozen muscl food and frying fat under various cooking conditions.
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이현규 | - |
| dc.date.accessioned | 2021-08-04T10:19:39Z | - |
| dc.date.available | 2021-08-04T10:19:39Z | - |
| dc.date.issued | 1999-10-08 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/81230 | - |
| dc.title | The measurement of oxidative stability of semi-prepared frozen muscl food and frying fat under various cooking conditions. | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 10회 세계식품과학회 | - |
| dc.citation.conferencePlace | 호주 | - |
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Collections - 서울 생활과학대학 > 서울 식품영양학과 > 2. Conference Papers
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Related Researcher
- Lee, Hyeon Gyu
- COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)