Evaluation of Soybean Lecithin Stability by Oxygen Absorption Method
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - Japan
doi 10.3358/shokueishi.30.218
Full Text
Open PDFAbstract
Available in full text
Date
January 1, 1989
Authors
Publisher
Japanese Society for Food Hygiene and Safety