Beiträge zur Qualitätssteigerung unserer Lebensmittel II: Die Anwendung von Antioxydantien in Ölen und Fetten, insbesondere Margarine
- 1 January 1951
- journal article
- research article
- Published by Wiley in Chemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze
- Vol. 53 (10) , 636-640
- https://doi.org/10.1002/lipi.19510531007
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
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