Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)
- Volume 4 Issue 2
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- Pages.15-18
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- 1987
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- 1225-9098(pISSN)
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- 2288-1069(eISSN)
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Storange Stability of Instant Ramyon Manufactured with Blended Rapeseed Oil
혼합 유채유로 제조한 라면의 저장안정성
- Chang, Yong-Sang (Dept. of Food Technology, Dongguk University) ;
- Yang, Joo-Hong (Dept. of Food Technology, Dongguk University) ;
- Shin, Hyo-Seon (Nhong Shim Co., Ltd.)
- Published : 1987.11.30
Abstract
The storage stability of Instant Ramyon by industrially prepared with palm, beef tallow and blended rapeseed oils for frying oil was studied. The products was stored under fluorescent light at
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