1 |
임재각 (2004). 유지산업, 식품공업 9: 10-37.
|
2 |
AOCS Cd 1-25 (1988a) Official methods and recommended practicies of the american oil chemists' society, 3rd Edition.
|
3 |
AOCS Cd 18-90 (1988b) Official methods and recommended practicies of the american oil chemists' society, 3rd Edition.
|
4 |
AOCS Cd 3a-63 (1988c) Official methods and recommended practicies of the american oil chemists' society, 3rd Edition.
|
5 |
Ahn MS, Shu MS, Kim HJ (2008) Measurment of trans fatty acid formation and degree of rancidity in fat and oils according to heating conditions. Korean J Food Culture 23: 469-478.
|
6 |
AOAC 965.33 (2002) Official Methods of Analysis of AOAC Interantional, 17th Edition, Gaithersberg.
|
7 |
Choi YS, Yoo YJ, Kim JG, Nam SM, Jung ME, Chung CK (2001) Food preferences and nutrient intakes of college students in Kangwon province. J Korean Soc Food Sci Nutr 30: 175-182.
|
8 |
Kim IS, Ahn MS (1994) A study on the occurrence of benzo( a)pyrene in fats and oils by heat treatment(II). Korean J Soc Food Sci 10: 301-307.
|
9 |
Lee JM, Chang PS, Lee JH (2007a) Comparison of oxidative stability for the thermally-oxidized vegetable oils using a DPPH method. Korean J Food Sci Technol 39: 133-137.
|
10 |
Lee JY, Kim MJ, Choe EO (2007b) Antioxidant activity of lignan compounds extracted from roasted sesame oil on the oxidation of sunflower oil. Food Sci Biotechol 16: 981- 987.
|
11 |
Lee JY, Lee HG, Song ES (2000) Effects of reusing times on the oxidative stability of frying fat for frozen battered pork. J Korean Soc Food Sci Nutr 29: 231-234.
|
12 |
McWilliams M (2008) Foods: Experimental perspectives. Pearson Prentise Hall, Upper Saddle River. pp 253-276.
|
13 |
Shin AJ, Kim DH (1985) A mechanism for the hydroperoxide decomposition in a soybean oil during thermal oxidation. Korean J Food Sci Technol 17: 71-74.
|
14 |
Son JY, Kang KO (2012a) Changes in quality properties of deep frying oil and fried chickens according to frying number. J East Asian Soc Dietary Life 22: 527-534.
|
15 |
Son JY, Kang KO (2012b) Effect of an oil-water fryer on quality properties of deep frying oil used for chicken. Korean J Food Cookery Sci 28: 443-450.
DOI
|
16 |
Woo KJ, Hong SY (1992) A study on the rancidity of commercial deep frying foods in Incheon. Korean J Soc Food Sci 8: 83-90.
|
17 |
Yun GS, Kim NY, Jang MS (2000). Effect of application methods of frying oil on the physicochemical properties of frying oil in the school foodservice. Korean J Soc Food Sci 16: 328-335.
|