ScholarWorks@인하대학교

상세 보기

Effect of Jocheong (Rice Syrup) Treatment on the Lipid Oxidative Stability of Yakgwa, Korean Traditional Fried Dessert

  • EUNOK CHOE
제목
Effect of Jocheong (Rice Syrup) Treatment on the Lipid Oxidative Stability of Yakgwa, Korean Traditional Fried Dessert
저자
EUNOK CHOE
학회명
2016 IUFoST
개최지
Royal Dublin Society
학회 개최일
2016-08-21 ~ 2016-08-25

ScholarWorks@인하대학교

22212 인천광역시 미추홀구 인하로 100 정석학술정보관 Tel. 032-860-9003

COPYRIGHT © 인하대학교 All Rights Reserved.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.

You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.