蛋白質加水分解物の抗...

蛋白質加水分解物の抗酸化力〔油脂の安定性に及ぼすアミノ化合物の影響-4-〕

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蛋白質加水分解物の抗酸化力〔油脂の安定性に及ぼすアミノ化合物の影響-4-〕

Call No. (NDL)
Z17-126
Bibliographic ID of National Diet Library
2042853
Material type
記事
Author
山口 直彦ほか
Publisher
つくば : 日本食品工業学会
Publication date
1979-02
Material Format
Paper
Journal name
日本食品工業学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品工業学会 編 26(2) 1979.02
Publication Page
p.p65~70
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Paper

Material Type
記事
Author/Editor
山口 直彦
横尾 良夫
藤巻 正生
Periodical title
日本食品工業学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品工業学会 編
No. or year of volume/issue
26(2) 1979.02
Volume
26
Issue
2
Pages
p65~70
Publication date of volume/issue (W3CDTF)
1979-02