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关键词
书目信息
页码
pp. 15-23
其它主题
Lechon; Acido cojico
语言
日本人
注释
Summaries (En, Ja)
1 table; 5 fig
类型
Summary
2001-08-15
AGRIS AP