Effects of kojic acid and vitamin E added to smoked sausages during storage
2000
Usui, K. (Meiji Univ., Kawasaki, Kanagawa (Japan). Faculty of Agriculture) | Fujihira, S. | Baba, N.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 15-23
Other Subjects
Lechon; Acido cojico
Language
Japanese
Note
Summaries (En, Ja)
1 table; 5 fig
Type
Summary
2001-08-15
AGRIS AP
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