Effects of Added Corn Oil on the Formation of Volatile Flavor Compounds in Dry Shrimp During Roasting Process (볶음 과정중 첨가한 옥수수 기름이 마른 새우 향기성분 형성에 미치는 영향)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.32 no.5
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- pp.655-660
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- 2003