(PDF) Estimation of Total Carbonyl Compounds in Roasted and

Estimation of Total Carbonyl Compounds in Roasted and Dried Foods by the Tentative Method Using 1-Butanol as a Solvent

Journal of Oleo Science - Japan

doi 10.5650/jos.58.23

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Abstract

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Categories

Chemical Engineering

Date

January 1, 2009

Authors

Misako Tagiri-Endo

Publisher

Japan Oil Chemists' Society

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