Methods for Evaluation of the Oxidative Stability of Lipid-Containing Foods.
- 1 January 1996
- journal article
- Published by Japanese Society for Food Science and Technology in Food Science and Technology International, Tokyo
- Vol. 2 (2) , 73-81
- https://doi.org/10.3136/fsti9596t9798.2.73
Abstract
Japan's largest platform for academic e-journals: J-STAGE is a full text database for reviewed academic papers published by Japanese societiesKeywords
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