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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.18 no.5, 2002년, pp.487 - 494
허정윤 (서울대학교 생활과학대학 식품영양학과) , 황인경 (서울대학교 생활과학대학 식품영양학과)
This study was conducted to investigate the thermal stability of water-soluble and fat-soluble vitamins dissolved in water and milk by various heat treatments. Vitamin samples were prepared by dissolving them in water and milk at various concentrations, and were heat treated for 30 min at 65
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