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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