1 Physicochemical Properties and Oxidative Stability of Vegetable Oils during Repeated Frying of Potato Chips [学位论文]
作者:생활과학대학 식품영양학과
论文开放时间:2017
关键词:Deep-fat frying;Fatty acid composition;...
培养单位:University:서울대학교 대학원
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