On the Useful Effect of Lauryl-compounds as the Sake Preservatives

• 1 January 1971
• journal article
• Published by Japanese Society for Food Hygiene and Safety in Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
• Vol. 12  (5) , 389-393
• https://doi.org/10.3358/shokueishi.12.389

Abstract

Keywords

• LAURYL COMPOUNDS
• SAKE PRESERVATIVES
• USEFUL EFFECT
• EFFECT OF LAURYL