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关键词
书目信息
页码
pp. 197-215
其它主题
Peroxidos; Peroxyde
语言
韩国人
注释
Summaries (En, Ko)
7 illus.; 10 tables; 31 ref.
类型
Numerical Data; Bibliography; Summary
1995-08-15
AGRIS AP
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