한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제25권1호
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- Pages.52-56
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- 1993
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- 0367-6293(pISSN)
라면의 저장중 생성되는 Flavor 화합물의 종류 및 양적 변화
Kinds and Changes in the Amount of Flavor Compounds Formed during Storage of the Ramyon
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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)
- 발행 : 1993.02.01
초록
Flavor compounds formed in the ramyon fried in palm oil at