FATTY-ACID COMPOSITION AND TRIGLYCERIDE STRUCTURE OF CORN-OIL, HYDROGENATED CORN-OIL, AND CORN-OIL MARGARINE

被引：16

作者：

STROCCHI, A

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb11021.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：36 / 39

页数：4

共 33 条

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