Effects of sesame oil addition to soybean oil during frying on the lipid oxidative stability and antioxidants contents of the fried products during storage in the dark
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 71, no. 3 (2006), p. C222-226 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 00984cab#a22003134c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID094348 | ||
| 003 | OAG | ||
| 008 | 06025-s2006 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Chung, Jiesang |
| 245 | 1 | 0 | |a Effects of sesame oil addition to soybean oil during frying on the lipid oxidative stability and antioxidants contents of the fried products during storage in the dark |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Productos |
| 650 | # | 4 | |a Fritura |
| 650 | # | 4 | |a Aceite de soja |
| 650 | # | 4 | |a Aceite de sésamo |
| 650 | # | 4 | |a Aptitud para la conservación |
| 650 | # | 4 | |a Oxidación |
| 650 | # | 4 | |a Antioxidantes |
| 650 | # | 4 | |a Almacenamiento |
| 653 | # | # | |a Estabilidad oxidativa |
| 700 | 1 | # | |a Lee, Yoosung |
| 700 | 1 | # | |a Choe, Eunok |
| 773 | 0 | # | |t Journal of food science |g v. 71, no. 3 (2006), p. C222-226 |
| 999 | # | # | |a Clara |
