Studies on the Determination of Anionic Surfactants in “Shoyu”, the Japanese Seasoning
- 1 January 1965
- journal article
- Published by Japanese Society for Food Hygiene and Safety in Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
- Vol. 6 (4) , 373-375
- https://doi.org/10.3358/shokueishi.6.373
Abstract
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