Tocochromanol content in commercially prepared  fried...

Tocochromanol content in commercially prepared  fried foods 

Sabolová, Monika, Czornyj, Štepán, Fišnar, Jakub, Doležal, Marek, Sosnová, Dominika, Matějková, Kateřina, Réblová, Zuzana
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
36
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/143/2018-cjfs
Date:
November, 2018
File:
PDF, 382 KB
2018
Conversion to is in progress
Conversion to is failed