-Tocopherol Content Oxidative Stability of Egg Yolk as Related to Dietary -Tocopherol (Englisch)
- Neue Suche nach: Chen, J. Y.
- Neue Suche nach: Latshaw, J. D.
- Neue Suche nach: Lee, H. O.
- Neue Suche nach: Min, D. B.
- Neue Suche nach: Chen, J. Y.
- Neue Suche nach: Latshaw, J. D.
- Neue Suche nach: Lee, H. O.
- Neue Suche nach: Min, D. B.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
63
, 5
;
919-922
;
1998
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:-Tocopherol Content Oxidative Stability of Egg Yolk as Related to Dietary -Tocopherol
-
Beteiligte:Chen, J. Y. ( Autor:in ) / Latshaw, J. D. ( Autor:in ) / Lee, H. O. ( Autor:in ) / Min, D. B. ( Autor:in )
-
Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 63, 5 ; 919-922
-
Verlag:
- Neue Suche nach: INSTITUTE OF FOOD TECHNOLOGISTS
-
Erscheinungsdatum:01.01.1998
-
Format / Umfang:4 pages
-
ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 664 -
Datenquelle:
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