Food and Nutritional Evaluation of the Fatty Acid Balance of Dressings in Japan

Autor:	Tamiho KOGA, Toshinao ISHII, Kazuna MIYAGI, Kumi SASAKI, Hideaki OHTA
Rok vydání:	2010
Zdroj:	Food Preservation Science. 36:75-81
ISSN:	2186-1277 1344-1213
DOI:	10.5891/jafps.36.75
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::744407681fe5eca413882bd728704632 https://doi.org/10.5891/jafps.36.75 Zobrazit plný text záznamu