Studies on the Browning Reaction Products Yielded by Reducing Sugar and Amino-Acid. Part III. Effect of the substance extracted from biscuits and cookies by several organic solvents on the stability of fat.

NIPPON SHOKUHIN KOGYO GAKKAISHI

Print ISSN : 0029-0394

Studies on the Browning Reaction Products Yielded by Reducing Sugar and Amino-Acid. Part III.

Effect of the substance extracted from biscuits and cookies by several organic solvents on the stability of fat.

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JOURNAL FREE ACCESS

1967 Volume 14 Issue 3 Pages 106-109

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Abstract

[in Japanese]

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