Chemical changes of lipid components of rough rice, polished rice, parboiled rough rice, and parboiled polished rice during storage
1972
Kim, D.H. (Korea University, Seoul (Korea Republic). Department of Food Technology)
AGROVOC Keywords
Bibliographic information
Pagination
pp. 197-215
Other Subjects
Peroxidos; Peroxyde
Language
Korean
Note
Summaries (En, Ko)
7 illus.; 10 tables; 31 ref.
Type
Numerical Data; Bibliography; Summary
1995-08-15
AGRIS AP
Data Provider
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