Journal of Nutrition and Health
- 제11권1호
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- Pages.33-37
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- 1978
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- 2288-3886(pISSN)
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- 2288-3959(eISSN)
가열식용유(加熱食用油)에 관(關)한 연구(硏究)(II) -미(米)강유(油)의 유동성(流動性)과 지방산변화(脂肪酸變化)에 관(關)해서-
A Study on the Heated Edible Oils(II) -Flow Properties and Changes of Fatty Acid Compositions on the Rice Bran Oil-
- Kim, Eun-Ae (Dept. of Home Economic Education, Gyeongsang National University) ;
- Jeong, Tae-Myoung (Dept. of Agricultural Chemistry, Gyeongsang National University) ;
- Kim, Haeng-Ja (Dept. of Home Economic Education, Gyeongsang National University) ;
- Park, Jea-Ok (Dept. of Home Economic Education, Gyeongsang National University)
- 발행 : 1978.03.30
초록
The effect of heating time (0 to 30 hours at
키워드