Studies on the Determination of Anionic Surfactants in “Shoyu”, the Japanese Seasoning
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Published:1965
Issue:4
Volume:6
Page:373-375
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ISSN:0015-6426
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Container-title:Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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language:
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Short-container-title:J. Food Hyg. Soc. Jpn
Author:
BANDO Heisuke,KINOSHITA Satoko
Publisher
Japanese Society for Food Hygiene and Safety
Cited by
1 articles.
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1. The detection and determination of synthetic emulsifiers in foods;International Journal of Food Science & Technology;2007-06-28