A COMPARATIVE-STUDY OF ANALYTICAL METHODS FOR QUALITY EVALUATION OF FRYING FAT

被引：44

作者：

CROON, LB

ROGSTAD, A

LETH, T

KIUTAMO, T

机构：

[1] NATL FOOD INST,DIV CENT LAB A,DK-2860 SOBORG,DENMARK

[2] TECH RES CTR FINLAND,FOOD LAB,SF-02150 ESPOO 15,FINLAND

[3] NORWEGIAN COLL VET MED,DEPT FOOD HYG,BOX 8146 DEP,N-0033 OSLO 1,NORWAY

来源：

FETTE SEIFEN ANSTRICHMITTEL | 1986年 / 88卷 / 03期

关键词：

D O I：

10.1002/lipi.19860880303

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：87 / 91

页数：5

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