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Zur Wirkung von Aminosäuren bei der Fett-Oxydation.: 1. Untersuchungen mit Heringsöl
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
1961 (German)In: Fette, Seifen, Anstrichtmittel, Vol. 63, no 6, p. 547-549Article in journal (Refereed)
Place, publisher, year, edition, pages
1961. Vol. 63, no 6, p. 547-549
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
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Food Science
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URN: urn:nbn:se:ri:diva-8542OAI: oai:DiVA.org:ri-8542DiVA, id: diva2:966414
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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