1 |
Food Codex
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[
Korea Food Ind. Association
] /
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2 |
Quality characteristics and changes of bacterial count during storage in vital noodle treated to green tea and pine needle
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[
Lee, C.H.
] /
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3 |
Manufacturing of seasoning oil as sesame oil substi-tuted used for roasting flavor
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[
Koo, B.S.;Kim, D.S.;Jung, R.C.
] /
Korean J. Food Nutr.
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4 |
Study of research and development for seasoning oil as red pepper seed oil substituted : Manufacturing of oil soluble natural black pigment from Gardenia and Kaoliang
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[
Koo, B.S.;Kim, D.S.
] /
Korean J. Food Preservation
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5 |
Manufacturing properties of perilla leaf seasoning oils and effect of removal of meat flavor and thermal oxidation stability in patties deep frying
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[
Koo, B.S.;Kim, K.Y.;Lee, K.B.;Kim, D.S.
] /
J. Korean Soc. Ind. Food Technol
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6 |
Rapid analysis of vegetable oil flavor qua-lity by dynamic headspace capillary gas chromatography
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[
Raghavan, S.K.;Reeder, S.K.;Khayat, A.
] /
J. Am. Oil Chem. Soc.
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7 |
Official Method and Recommended Practices of AOCS
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[
American Oil Chemists Society
] /
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8 |
Direct gas chromatographic examination of volatiles in salad oils and shortenings
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[
Duppy, H.P.;Fore, S.P.;Goldbalt, L.A.
] /
J. Am. Oil Chem. Soc.
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9 |
Needs and research & development tendency of seasoning oils
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[
Lee, K.B.
] /
J Korean Food Ind.
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10 |
A study on the functionality of pine needle extracts and the development of pine needle flavor oil
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[
Won, J.S.
] /
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11 |
Handbook of Soy Oil Processing and Utilization
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[
David, R.E.;Everette, H.P.;Ordean, L.B.;Timothy, L.M.;Richard, A.F.
] /
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12 |
Vegetable Oils and Fats Processing (Vol. II) -Oilseeds, Oils and Fats
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[
Ernesto, B.
] /
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13 |
Manufacturing practice and theory of soybean oil. Book of seminar
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[
Jeon, J.H.
] /
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14 |
Effect of deodorizing temperaaire on physicoche-mical characteristics in corn oil. 4. Effect of deodorizing temperature on chages of volatile flavor components in corn oil
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[
Lee, K.B.;Han, M.K.;Lee, M.S.
] /
Korean J. Food Nutr
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15 |
Effect of deodorizing temperature cm physicochemical characteristics in corn oil. 1. Effect of deodorizing temperature on fatty acid and triglyceride composition in corn oil
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[
Lee, K.B.;Hong, M.;Han, M.K.;Lee, M.S.
] /
Korean J. Dietary Culture
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16 |
Effect of deodorizing temperature on physicoche-mical characteristics in corn oil. 2. Effect of deodorizing temperature on cold test and smoke point in corn oil
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[
Lee, K.B.;Han, M.K.;Lee, M.S.
] /
Korean J. Food Nutr
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17 |
Effect of deodorizing temperature on physicoche-mical characteristics in corn oil. 3. Effect of deodorizing temperature on trans fatty acid formation in corn oil
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[
Lee, K.B.;Han, M.K.;Lee, M.S.
] /
Korean J. Food Nutr.
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18 |
Lipids in Foods
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[
Gunstone, F.D.;Norris, F.A.
] /
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19 |
Effect of deodorizing conditions on color of final product in evening primrose oil
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[
Kim, D.S.
] /
Collection papers of Seoil junior college
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