Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 3
- /
- Pages.407-411
- /
- 1997
- /
- 0367-6293(pISSN)
Effects of Heating Time and Storage Temperature on the Oxidative Stability of Heated Palm Oil
가열시간과 저장온도가 가열팜유의 산화안정성에 미치는 영향
-
Choe, Eun-Ok
(Department of Food Science and Nutrition, The Inha University)
-
최은옥
(인하대학교 가정대학 식품영양학과)
- Published : 1997.06.01
Abstract
Effects of heating time and storage temperature on the oxidative stability of heated palm oil were studied. Palm oil was heated at
가열시간과 저장온도가 가열팜유의 산화안정성에 미치는 영향을 연구하였다. 팜유는