IMPROVED DETERMINATION METHOD FOR SODIUM CARBOXYMETHYLCELLULOSE IN VARIOUS FOODS

被引：0
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作者：
YOMOTA, C
TOYODA, M
ITO, Y
HARADA, M
机构：
来源：
JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN | 1984年 / 25卷 / 06期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：505 / 511
页数：7
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