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KMID : 1024620000200040326
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Food Science of Animal Resources
2000 Volume.20 No. 4 p.326 ~ p.335
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Studies on the Fatty Acid Composition of the Processed Chesse Substituted with Vegetable Oils
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Lee Kun-Bong
Kim C.-H.
Cha Kwang-Jong
Baick Seung-Chun
Chung W. H.
Yu Jae-Hyeun
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Abstract
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KEYWORD
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processed chesses, vegetable oil, fatty acid, TBA value, sensory evaluation
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