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Comparison of Values Derived from Selected Flours by Fat Acidity Methods of the American Association of Cereal Chemists and the International Organization for Standardization
Lane, Ralph H, Erickson, Richard LVolume:
71
Journal:
Journal of AOAC INTERNATIONAL
DOI:
10.1093/jaoac/71.3.569
Date:
May, 1988
File:
PDF, 285 KB
1988