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KMID : 0881719940090040213
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Journal of Food Hygiene and Safety
1994 Volume.9 No. 4 p.213 ~ p.220
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A Study on Rancidity of Edible Soybean Oil by Cooking Frequency in Mass Meal Services and Homes
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Abstract
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KEYWORD
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Rancidity, acid value, iodine value, peroxide value, carbonyl value, TBA value
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Listed journal information
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