EFFECTS OF FILTERING THROUGH BLEACHING MEDIA ON DECREASE OF PEROXIDE VALUE OF AUTOXIDIZED SOYBEAN OIL

被引：19

作者：

BOKI, K

SHINODA, S

OHNO, S

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb05169.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1601 / 1603

页数：3

共 13 条

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