Antioxidative Effect of Natural Vitamin E for Lard Used for Frying Instant Ramen

• 1 January 1971
• journal article
• Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
• Vol. 18  (2) , 64-69
• https://doi.org/10.3136/nskkk1962.18.64

Abstract

Keywords

• ANTIOXIDATIVE EFFECT
• NATURAL VITAMIN
• INSTANT RAMEN
• LARD USED
• FRYING INSTANT