Experimental Studies of the Effect on the Stability of Ascorbic Acid by the Seasonings : Report 3. Water boiled Extract of boiled Srdine
山口医学 Volume 9 Issue 5
Page 1251-1256
published_at 1960-09
Title
ビタミンC安定性に及ぼす調味料の影響に関する実験的研究 : （第3報）煮干煮出し液について
Experimental Studies of the Effect on the Stability of Ascorbic Acid by the Seasonings : Report 3. Water boiled Extract of boiled Srdine
Creators
Fukuda Teruo
Source Identifiers
Languages
jpn
Resource Type
journal article
Publishers
山口県立医科大学医学会
Date Issued
1960-09
File Version
Not Applicable (or Unknown)
Access Rights
metadata only access
Relations
[ISSN]0513-1731
[NCID]AN00243156
Schools
山口県立医科大学