CHANGES IN THE COMPONENTS OF GAMMA-IRRADIATED FRIED KAMABOKO .2. CHANGES IN THE FATTY-ACID COMPOSITION OF THE OIL IN FRIED KAMABOKO BY GAMMA-IRRADIATION AND DURING STORAGE

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OKU, T

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JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1983年 / 30卷 / 06期

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TS2 [食品工业];

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0832 ;

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页码：350 / 356

页数：7

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