johnmy

an example item

Nov 20th, 2021 (edited)
37
Never
Not a member of Pastebin yet? Sign Up, it unlocks many cool features!
  1. <rdf:RDF
  2. xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#"
  3. xmlns:z="http://www.zotero.org/namespaces/export#"
  4. xmlns:dcterms="http://purl.org/dc/terms/"
  5. xmlns:bib="http://purl.org/net/biblio#"
  6. xmlns:foaf="http://xmlns.com/foaf/0.1/"
  7. xmlns:dc="http://purl.org/dc/elements/1.1/"
  8. xmlns:prism="http://prismstandard.org/namespaces/1.2/basic/">
  9. <bib:Article rdf:about="https://www.koreascience.or.kr/article/JAKO201227942002591.page">
  10. <z:itemType>journalArticle</z:itemType>
  11. <dcterms:isPartOf rdf:resource="urn:issn:2287-1780"/>
  12. <bib:authors>
  13. <rdf:Seq>
  14. <rdf:li>
  15. <foaf:Person>
  16. <foaf:surname>Son</foaf:surname>
  17. <foaf:givenName>Jong-Youn</foaf:givenName>
  18. </foaf:Person>
  19. </rdf:li>
  20. <rdf:li>
  21. <foaf:Person>
  22. <foaf:surname>Kang</foaf:surname>
  23. <foaf:givenName>Kun-Og</foaf:givenName>
  24. </foaf:Person>
  25. </rdf:li>
  26. </rdf:Seq>
  27. </bib:authors>
  28. <dc:title>Effect of an oil-water fryer on quality properties of deep frying oil used for chicken</dc:title>
  29. <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>
  30. <dc:date>2012</dc:date>
  31. <z:language>kor</z:language>
  32. <z:libraryCatalog>www.koreascience.or.kr</z:libraryCatalog>
  33. <dc:identifier>
  34. <dcterms:URI>
  35. <rdf:value>https://www.koreascience.or.kr/article/JAKO201227942002591.page</rdf:value>
  36. </dcterms:URI>
  37. </dc:identifier>
  38. <dcterms:dateSubmitted>2021-11-20 06:33:18</dcterms:dateSubmitted>
  39. <dc:description>Publisher: Korean Society of Food and Cookery Science</dc:description>
  40. <bib:pages>443-450</bib:pages>
  41. </bib:Article>
  42. <bib:Journal rdf:about="urn:issn:2287-1780">
  43. <prism:volume>28</prism:volume>
  44. <dc:title>Korean Journal of Food and Cookery Science</dc:title>
  45. <dc:identifier>DOI 10.9724/kfcs.2012.28.4.443</dc:identifier>
  46. <prism:number>4</prism:number>
  47. <dc:identifier>ISSN 2287-1780</dc:identifier>
  48. </bib:Journal>
  49. </rdf:RDF>
  50.  
RAW Paste Data