한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제29권3호
- /
- Pages.407-411
- /
- 1997
- /
- 0367-6293(pISSN)
가열시간과 저장온도가 가열팜유의 산화안정성에 미치는 영향
Effects of Heating Time and Storage Temperature on the Oxidative Stability of Heated Palm Oil
-
최은옥
(인하대학교 가정대학 식품영양학과)
-
Choe, Eun-Ok
(Department of Food Science and Nutrition, The Inha University)
- 발행 : 1997.06.01
초록
가열시간과 저장온도가 가열팜유의 산화안정성에 미치는 영향을 연구하였다. 팜유는
Effects of heating time and storage temperature on the oxidative stability of heated palm oil were studied. Palm oil was heated at