Physicochemical changes in edible oils (soybean, canola, palm, and lard) and fried foods (pork cutlet and potato) depending on fry number (튀김횟수에 따른 튀김식품(돈까스, 감자튀김) 및 식용유지(대두유, 카놀라유, 팜유, 돈지)의 변화)
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- Korean Journal of Food Science and Technology
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- v.49 no.1
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- pp.50-55
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- 2017