CHANGES IN THE COMPONENTS OF GAMMA-IRRADIATED FRIED KAMABOKO .4. CHANGES IN THE FATTY-ACID COMPOSITION OF THE OIL IN FRIED KAMABOKO OF SARDINE BY GAMMA-IRRADIATION AND STORAGE

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作者：

OKU, T

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JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1984年 / 31卷 / 03期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：174 / 179

页数：6

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