Omega-3 Fatty Acid Composition and Stability of Seal Lipids
- 著者名:
- 掲載資料名:
- Lipids in food flavors : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 205th National Meeting of the American Chemical Society, Denver, Colorado, March 28-April 2, 1993
- シリーズ名:
- ACS symposium series
- シリーズ巻号:
- 558
- 発行年:
- 1994
- 開始ページ:
- 233
- 出版情報:
- Washington, DC: American Chemical Society
- ISSN:
- 00976156
- ISBN:
- 9780841229228 [0841229228]
- 言語:
- 英語
- 請求記号:
- A05800/558
- 資料種別:
- 国際会議録
類似資料:
American Chemical Society |
American Chemical Society |
American Chemical Society |
American Chemical Society |
American Chemical Society |
American Chemical Society |
American Chemical Society |
American Chemical Society |
American Chemical Society |
American Chemical Society |
American Chemical Society |
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国際会議録
Impact of Emulsifiers on the Oxidative Stability of Lipid Dispersions High in Omega-3 Fatty Acids
American Chemical Society |