DC Field | Value | Language |
---|---|---|
dc.contributor.author | J. S. Rhee | ko |
dc.date.accessioned | 2013-02-24T14:07:35Z | - |
dc.date.available | 2013-02-24T14:07:35Z | - |
dc.date.created | 2012-02-06 | - |
dc.date.created | 2012-02-06 | - |
dc.date.issued | 1978 | - |
dc.identifier.citation | 한국식품과학회지, v.10, no.2, pp.250 - 257 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | http://hdl.handle.net/10203/57699 | - |
dc.language | English | - |
dc.publisher | 한국식품과학회 | - |
dc.title | Effect of Methyl Silicone, TBHQ and BHA/BHT on Frying and Storage Stabilities of the Vegetable Salad Oil in High Density Polyethylene Bottles | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.citation.volume | 10 | - |
dc.citation.issue | 2 | - |
dc.citation.beginningpage | 250 | - |
dc.citation.endingpage | 257 | - |
dc.citation.publicationname | 한국식품과학회지 | - |
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