Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 5 Issue 1
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- Pages.36-41
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- 1973
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- 0367-6293(pISSN)
Stability of Lipid in Ramyon(deep fat fried instant noodle) - II. Chemical Changes of Frying-fats during Frying Process in Ramyon Producing Plant -
라면유지(油脂)의 안정성(安定性)에 관한 연구(硏究) - 제2보 공장규모에서의 라면 Frying 유지(油脂)의 성상변화(性狀變化) -
- Cheigh, Hong-Sik (Food Resources Laboratory, Korea Institute of Science and Technology) ;
- Kwon, Tai-Wan (Food Resources Laboratory, Korea Institute of Science and Technology)
- Published : 1973.03.28
Abstract
Chemical changes with time of frying-fats during the frying process (beef tallow with 0.01% BHA and 0.01% BHT, turnover rate 9%/hr and
라면제조(製造)과정중 frying 유지(油脂)(주원료 유지(油脂)는 beef tallow, 유지회전율(油脂回轉率) 9%/hr, 가열온도(加熱溫度)
Keywords