Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 1
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- Pages.52-56
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- 1993
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- 0367-6293(pISSN)
Kinds and Changes in the Amount of Flavor Compounds Formed during Storage of the Ramyon
라면의 저장중 생성되는 Flavor 화합물의 종류 및 양적 변화
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Choe, Eun-Ok
(Department of Food Science and Nutrition, The Inha University) ;
- Kang, Woo-Suk (Nong Shim Technology Development Institute) ;
- Chang, Young-Sang (Nong Shim Technology Development Institute)
- Published : 1993.02.01
Abstract
Flavor compounds formed in the ramyon fried in palm oil at