水産物の油焼防止に関する研究-II

塩乾サンマに対する酸化防止剤の效果の比較

抄録

In this work, the authors compare these antioxidants each other, which have been tested in the preceding work regarding their efficacy at the “marginal use” as defined there.
B. H. A. was found to be most recommendable in the case of salted and dried saury. B. H. A.", N. D. G. A., N. D. G. A.", and E. P. were also effective but tended to be accompanied by red or brown colour development. V. C and P. L. proved to be but of little efficacy.