국가 R&D 논문 조회
| 논문명 | The effect of baking and frying on the nutritional composition of mackerel | ||
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| 학술지 | 한국식품저장유통학회 | ISSN | 2287-7428 |
| SCI 구분 | 02 | 논문구분 | 국내 |
| 국내외학술지 구분 | 103 | 학술지 구분 | 학술지 |
| 성과년도 | 2018 | NTIS 성과고유번호 | JNL-2018-00110256424 |
| 초록 | The nutritional properties of mackerel are strongly influenced by different cooking methods that can change itsnutritional contents. In this study, we investigated the effects of two types of cooking ... | ||
국가 식품영양성분 데이터베이스 확충 연구(4)(Analysis of Nutrients in Foods for Expansion of National Food Composition Database)
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