한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제9권4호
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- Pages.335-340
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- 1994
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
대두유, 면실유 및 미강유로 튀긴약과의 저장성에 관한 연구
Stability and Flavor of Yackwa Fried in Soybean, Cottonseed and Ricebran Oils
- Han, Myung-Joo (Department of Food and Nutrition, Kyung Hee University) ;
- Rhee, Young-Kyung (Department of Food and Nutrition, Kyung Hee University) ;
- Bae, Eun-A (Department of Food and Nutrition, Kyung Hee University)
- 발행 : 1994.12.30
초록
The objective of this study was to determine effects of soybean oil(SO), cottonseed oil(CO) and ricebran oil(RO) on stability and flavor of yackwa. This study consisted of yackwa fried in 3 differnet oils, then stored for 0, 3, 6 weeks in normal wrap at room temp. or vaccum package at
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