01270na  a2200265   4500001001300000005001500013008004100028040001100069041001300080052002900093245020100122300003200323545006800355545006800423545006800491653012900559700005300688700001400741700003600755773013700791856002000928900001800948900002100966900001700987KSI00011997420040120132933031204s1988    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc20(4)00a튀김유의 수명연장을 위한 복합처리제제의 처리효과=xEffects of composited treatment on the increase of the useful life - time of frying oil/d김인환,e신현경,e김철진  ap. 637-643:b삽도;c29 cm  a김인환, 한국식품개발연구원 식품생화학연구실  a신현경, 한국식품개발연구원 식품생화학연구실  a김철진, 한국식품개발연구원 식품생화학연구실  a튀김a수명연장a복합처리제제a처리효과aUseful Life-timeaFrying OilaComposited powderaTreatmentaIncrease1 a김인환,g金仁煥,d1961-0KAC2018385074aut1 a신현경1 a김철진,d1953-0KAC2018351300 t한국식품과학회지.d韓國食品科學會.g20권 5호(1988년 10월), p. 637-643q20:5<637w(011001)KSE199508795,x0367-629340u3194751aKd00010aKim, Chul Jin10aShin, Hyun Kyung10aKim, In Whan