Effect of Frying Methods under Reduced Pressures on the Oxidative Stability of Frying Oils
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Lee, Bo-Bae
(Dept. of Nutrition & Culinary Science, Hankyong National University)
Lee, Jin-Won (Dept. of Food & Biotechnology, Hankyong National University) Park, Jang-Woo (Dept. of Food & Biotechnology and Food and Bio-industrial Research Center, Hankyong National University) Chung, Yoon-Kyung (Dept. of Nutrition & Culinary Science, Hankyong National University) Lee, Hyun-Joo (Dept. of Nutrition & Culinary Science, Hankyong National University) |
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