Works matching AU Ai Suzuki-Iwashima
Results: 2
Effect of Linoleic and Linolenic Acid Contents on the Oxidation Stability of Interesterified Fats under Rancimat Test Conditions.
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- Journal of Oleo Science, 2024, v. 73, n. 9, p. 1135, doi. 10.5650/jos.ess24017
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- Article
Effects of Flavor and Texture on the Desirability of Cheddar Cheese during Ripening.
- Published in:
- Food Science & Technology Research, 2014, v. 20, n. 1, p. 23, doi. 10.3136/fstr.20.23
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- Article