Effect of Methyl Silicone, TBHQ and BHA/BHT on Frying and Storage Stabilities of the Vegetable Salad Oil in High Density Polyethylene Bottles

Publisher
한국식품과학회
Issue Date
1978
Language
ENG
Citation

한국식품과학회지, v.10, no.2, pp.250 - 257

ISSN
0367-6293
URI
http://hdl.handle.net/10203/57699
Appears in Collection
BS-Journal Papers(저널논문)
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