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KMID : 0881720050200020089
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Journal of Food Hygiene and Safety
2005 Volume.20 No. 2 p.89 ~ p.97
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The Change in Fatty Acid and Oxidative Stability of Frying Cultured Eel Bone during the Storage
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Abstract
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KEYWORD
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storage, frying cultured eel bone, oxidative stability, fatty acid
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