PROPERTIES OF LIPIDS OBTAINED DURING ENZYMATIC-HYDROLYSIS OF CHICKEN BONE

被引：0
|
作者：
ISHIDA, K
KAJI, Y
YAMAMOTO, A
机构：
[1] KYOWA HAKKO KOGYO CO LTD, TOKYO RES LAB, TOKYO, JAPAN
[2] TEIKOKU WOMENS COLL, MORIGUCHI, OSAKA, JAPAN
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1980年 / 27卷 / 01期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：14 / 19
页数：6
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