an example item

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    <bib:Article rdf:about="https://www.koreascience.or.kr/article/JAKO201227942002591.page">
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        <bib:authors>
            <rdf:Seq>
                <rdf:li>
                    <foaf:Person>
                        <foaf:surname>Son</foaf:surname>
                        <foaf:givenName>Jong-Youn</foaf:givenName>
                    </foaf:Person>
                </rdf:li>
                <rdf:li>
                    <foaf:Person>
                        <foaf:surname>Kang</foaf:surname>
                        <foaf:givenName>Kun-Og</foaf:givenName>
                    </foaf:Person>
                </rdf:li>
            </rdf:Seq>
        </bib:authors>
        <dc:title>Effect of an oil-water fryer on quality properties of deep frying oil used for chicken</dc:title>
        <dcterms:abstract>This study was investigated the effect of an oil-water fryer on quality properties of deep frying oil used for chicken. The acid and conjugated dienoic acid values of frying oil using an oil-water fryer were lower than those using a deep fat fryer, whereas the iodine value of frying oil using an oil-water fryer was higher than that using a deep fat fryer. The peroxide values of frying oil did not increase with frying number. Frying oil with an oil-water fryer had lower palmitic acid, stearic acid and oleic acid, and higher linoleic and linolenic acid contents than those with a deep fat fryer. The contents of trans-fatty acids in frying oil using a deep fat fryer and oil-water fryer after frying 110 chickens were 0.75% and 0.47%, respectively. The benzopyrene contents of frying oil using a deep fat fryer and an oil-water fryer after frying 110 chickens were 2.20 and &lt;TEX&gt;$1.61{\mu}g/kg$&lt;/TEX&gt;, respectively.</dcterms:abstract>
        <dc:date>2012</dc:date>
        <z:language>kor</z:language>
        <z:libraryCatalog>www.koreascience.or.kr</z:libraryCatalog>
        <dc:identifier>
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                <rdf:value>https://www.koreascience.or.kr/article/JAKO201227942002591.page</rdf:value>
            </dcterms:URI>
        </dc:identifier>
        <dcterms:dateSubmitted>2021-11-20 06:33:18</dcterms:dateSubmitted>
        <dc:description>Publisher:   Korean Society of Food and Cookery Science</dc:description>
        <bib:pages>443-450</bib:pages>
    </bib:Article>
    <bib:Journal rdf:about="urn:issn:2287-1780">
        <prism:volume>28</prism:volume>
        <dc:title>Korean Journal of Food and Cookery Science</dc:title>
        <dc:identifier>DOI 10.9724/kfcs.2012.28.4.443</dc:identifier>
        <prism:number>4</prism:number>
        <dc:identifier>ISSN 2287-1780</dc:identifier>
    </bib:Journal>
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