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Effects of Oil Refining on Physicochemical Property and Thermal Oxidation Stability of Extra Virgin and Refined Olive Oils for Deep-fat Frying Chiken
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Young Jun Kim | - |
| dc.date.accessioned | 2021-08-29T20:25:02Z | - |
| dc.date.available | 2021-08-29T20:25:02Z | - |
| dc.date.created | 2021-04-22 | - |
| dc.date.issued | 2012-06-14 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/45792 | - |
| dc.publisher | Korean Society of Food Science and Technology | - |
| dc.title | Effects of Oil Refining on Physicochemical Property and Thermal Oxidation Stability of Extra Virgin and Refined Olive Oils for Deep-fat Frying Chiken | - |
| dc.title.alternative | Effects of Oil Refining on Physicochemical Property and Thermal Oxidation Stability of Extra Virgin and Refined Olive Oils for Deep-fat Frying Chiken | - |
| dc.type | Conference | - |
| dc.contributor.affiliatedAuthor | Young Jun Kim | - |
| dc.identifier.bibliographicCitation | 2012 The 79th Annual Meeting of KoSFoST | - |
| dc.relation.isPartOf | 2012 The 79th Annual Meeting of KoSFoST | - |
| dc.relation.isPartOf | Food Science & Communication | - |
| dc.citation.title | 2012 The 79th Annual Meeting of KoSFoST | - |
| dc.citation.conferencePlace | KO | - |
| dc.citation.conferenceDate | 2012-06-13 | - |
| dc.type.rims | CONF | - |
| dc.description.journalClass | 2 | - |
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