The relation between the coloration of frying oil and the deterioration using fried model-materials

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 44, Issue 9, 1997, Pages 666-670

  Koga, Hidenori ^a   Tone, Naoko ^a   Muramoto, Nobuyuki ^a   Sakurai, Hidetoshi ^b   Katayama, Osamu ^a  

^a Skylark Food Science Institute   (Japan)

^b NIHON UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23744504654     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.44.666     Document Type: Article

References (8)