Sodium Chloride Effect on Autoxidation of the Lard Component of a Gel.

Autor: ELLIS, R., GADDIS, A. M., CURRIE, G. T., THORNTON, F. E.
Zdroj: Journal of Food Science (Wiley-Blackwell); Jan1970, Vol. 35 Issue 1, p52-56, 5p
Databáze: Complementary Index
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