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ArticleJ-GLOBAL ID:200902015668522750整理番号:88A0176351

魚肉ソーセージの脂質酸化と酸化防止 III 魚肉ソーセージの脂質酸化に及ぼすキレート剤および抗酸化剤の影響

Lipid oxidation in fish sausage and its inhibition - III. Effect of chelating agents and antioxidants on the lipid oxidation in fish sausage.

著者:里見弘治(呉羽化学工業 食品研)、佐々木明男(呉羽化学工業 食品研)、横山理雄(呉羽化学工業 食品研)
資料名:日本水産学会誌 巻:54 号:1 ページ:107-112
発行年:1988年01月
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