Synergistic Effect of Tocopherol, Citric Acid and Sodium Polyphosphate on the Oxidative Stability of Heated Frying Oil (가열유지(加熱油脂)의 산화안정성(酸化安定性)에 대(對)한 Tocopheol, 구연산 및 인산염(燐酸鹽)의 상승효과(相乘效果))
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- Journal of the Korean Applied Science and Technology
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- v.6 no.1
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- pp.15-19
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- 1989