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

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dc.contributor.authorJ. S. Rheeko
dc.date.accessioned2013-02-24T14:07:35Z-
dc.date.available2013-02-24T14:07:35Z-
dc.date.created2012-02-06-
dc.date.created2012-02-06-
dc.date.issued1978-
dc.identifier.citation한국식품과학회지, v.10, no.2, pp.250 - 257-
dc.identifier.issn0367-6293-
dc.identifier.urihttp://hdl.handle.net/10203/57699-
dc.languageEnglish-
dc.publisher한국식품과학회-
dc.titleEffect of Methyl Silicone, TBHQ and BHA/BHT on Frying and Storage Stabilities of the Vegetable Salad Oil in High Density Polyethylene Bottles-
dc.typeArticle-
dc.type.rimsART-
dc.citation.volume10-
dc.citation.issue2-
dc.citation.beginningpage250-
dc.citation.endingpage257-
dc.citation.publicationname한국식품과학회지-
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