Oxidative Stability of Deep-Fried Instant Noodle Prepared with Rapeseed Oil Fortified by Adding Antioxidants or by Blending with Palm Oil (항산화제 또는 팜유로 보강된 유채유를 이용한 라면의 산화안정성)
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- Korean Journal of Food Science and Technology
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- v.21 no.4
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- pp.468-479
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- 1989