RETARDATION OF RANCIDITY IN DEEP-FRIED INSTANT NOODLE (RAMYON)

被引：0
|
作者：
RHO, KL
SEIB, PA
CHUNG, OK
CHUNG, DS
机构：
[1] KANSAS STATE UNIV,MANHATTAN,KS 66502
[2] USDA ARS,N CENT REG,US GRAIN MKT RES LAB,MANHATTAN,KS 66502
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1985年 / 62卷 / 04期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：608 / 608
页数：1
相关论文
共 50 条
  • [1] RETARDATION OF RANCIDITY IN DEEP-FRIED INSTANT NOODLES (RAMYON)
    RHO, KL
    SEIB, PA
    CHUNG, OK
    CHUNG, DS
    [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1986, 63 (02) : 251 - 256
  • [2] Deep-fried laggards
    Carr, Janet
    [J]. PSYCHOLOGIST, 2007, 20 (07) : 415 - 415
  • [3] Effects of transglutaminase on the quality of fried instant buckwheat noodle
    Li, Guolong
    Shi, Junling
    Yan, Meimei
    Wang, Xiangli
    [J]. Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 2008, 24 (09): : 281 - 287
  • [4] Deep-Fried Shrimp and Vegetable Kebabs
    $$$$
    [J]. China Today, 1995, (03) : 71 - 71
  • [5] Acrylamide in deep-fried snacks of India
    Shamla, L.
    Nisha, P.
    [J]. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE, 2014, 7 (03): : 220 - 225
  • [6] ANALYSIS AND EVALUATION OF DEEP-FRIED FATS
    MANKEL, A
    [J]. FETTE SEIFEN ANSTRICHMITTEL VERBUNDEN MIT DER ZEITSCHRIFT DIE ERNAHRUNGSINDUSTRIE, 1969, 71 (11): : 929 - &
  • [7] DEGRADATION OF LINOLEIC ACID IN DEEP-FRIED POTATOES
    KILGORE, L
    WINDHAM, F
    [J]. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1973, 63 (05) : 525 - 527
  • [8] Characterisation of deep-fried batter and breaded coatings
    Voong, K. Y.
    Norton, A. B.
    Mills, T. B.
    Norton, I. T.
    [J]. FOOD STRUCTURE-NETHERLANDS, 2018, 16 : 43 - 49
  • [9] Storage stability of deep-fried shallot flavoring
    Chyau, CC
    Lin, YC
    Mau, JL
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (08) : 3211 - 3215
  • [10] Deep-Fried Crab Balls(Hebao Hierou)
    $$$$
    [J]. China Today, 1994, (09) : 71 - 71
12345