Relationship between rancidity development and changes of physico-chemical characteristics of commercial deep-fat frying oils during thermal oxidation
1984
Kim, D.H. | Maeng, Y.S. (Korea University, Seoul (Korea Republic). Department of Food Technology)
AGROVOC关键词
书目信息
页码
pp. 101-112
其它主题
Propiedades fisico-quimicas; Acidificacion; Huile de mais; Aceite de maiz; Propriete physicochimique
语言
英语
注释
Summaries (En, Ko)
8 tables; 23 ref.
类型
Numerical Data; Bibliography; Summary
1994-08-15
AGRIS AP
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