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Autor:
Michito Hiroi, Kazuo Horikawa, Hirohumi Zenda, Masahiro Furukawa, Yukio Araki, Kyozo Morimoto, Tukasa Nakano, Kentaro Tsutsumi, Tokushichi Funaji, Yoshiaki Hirata, Shigeo Iwamoto, Tutomu Kawakami
Publikováno v:
Journal of Japan Oil Chemists' Society. 42:435-441
At the Fat Stability Committee of Japan Oil Chemists' Society, the results of fat thermal oxidative stability were previously reported.The results of collaborative tests on fat-frying stability are presented in the present paper. Soybean, rapeseed, p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98d04f862b6ddccff6f6429db335a5b4
https://doi.org/10.5650/jos1956.42.435
https://doi.org/10.5650/jos1956.42.435
