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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