Effects of on the Thermal Oxidation Stability of Deep Fried Lard |
Han Kyu-Ho
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Park Pyo-Jam (Department of Biotechnology, Konkuk University) Jeon Byung-Tae (Korea Nokyong Research Center, Konkuk University) Park Woo-Joon (U.S. Wheat Associates Inc.,) Lee Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) |
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