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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 ChikenEffects of Oil Refining on Physicochemical Property and Thermal Oxidation Stability of Extra Virgin and Refined Olive Oils for Deep-fat Frying Chiken
- Alternative Title
- Effects of Oil Refining on Physicochemical Property and Thermal Oxidation Stability of Extra Virgin and Refined Olive Oils for Deep-fat Frying Chiken
- Authors
- Young Jun Kim
- Issue Date
- 14-6월-2012
- Publisher
- Korean Society of Food Science and Technology
- Citation
- 2012 The 79th Annual Meeting of KoSFoST
- Conference Name
- 2012 The 79th Annual Meeting of KoSFoST
- Place
- KO
- Conference Date
- 2012-06-13
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Collections - Graduate School > Department of Food and Biotechnology > 2. Conference Papers
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