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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.35 no.6 = no.172, 2003년, pp.1064 - 1071
김현위 (오뚜기 중앙연구소) , 배수경 (오뚜기 중앙연구소) , 이해순 (오뚜기 중앙연구소)
An investigation of various olive oils available in Korea was carried out to assess their quality properties such as color, oxidative stability, fatty acid composition, tocopherol content, sterol content and benzo(a)pyrene content. In color measurement, by using a Lovibond color scale and Hunter col...
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