Estimation of Deterioration in Fish Oil and Oil-Containing Foods Based on Carbonyl Values Using 1-Butanol as a Solvent

Nippon Shokuhin Kagaku Kogaku Kaishi - Japan
doi 10.3136/nskkk.54.54
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

Japanese Society for Food Science and Technology


Related search