Stability of Oil-in-Water Emulsions with Different Saturation Degrees from Beef Tallow Alcoholysis Products (우지 Alcoholysis 반응물을 이용한 Oil-in-Water Emulsion의 포화도에 따른 산화특성 및 안정성 연구)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.42 no.6
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- pp.933-940
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- 2013