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Subject

Effects of Frying Oil, Temperature and Time on the Quality of Deep-Fat Fried Carrot
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논문 기본 정보

Type
Proceeding
Author
Hyun Su Park (Jeju National University) Hyun Jung Kim (Jeju National University)
Journal
The korean Society of Food Science and Nutrition 한국식품영양과학회 학술대회발표집 2017 KFN International Symposium and Annual Meeting [초록집]
Published
2017.10
Pages
216 - 216 (1page)

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Result
Effects of Frying Oil, Temperature and Time on the Quality of Deep-Fat Fried Carrot
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UCI(KEPA) : I410-ECN-0101-2018-594-001480244