Studies on the Preservation of Oily Foodstuffs by Indirect Method of Antioxidant. Part IV. Keeping temperature and the amount of BHA lost and transmigrated of foods during storage transmigrated.

NIPPON SHOKUHIN KOGYO GAKKAISHI

Print ISSN : 0029-0394

Studies on the Preservation of Oily Foodstuffs by Indirect Method of Antioxidant. Part IV.

Keeping temperature and the amount of BHA lost and transmigrated of foods during storage transmigrated.

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JOURNAL OPEN ACCESS

1967 Volume 14 Issue 2 Pages 72-75

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Abstract

[in Japanese]

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この記事はクリエイティブ・コモンズ [表示 - 非営利 - 継承 4.0 国際]ライセンスの下に提供されています。
https://creativecommons.org/licenses/by-nc-sa/4.0/deed.ja

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