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- W2327262425 startingPage "364" @default.
- W2327262425 abstract "14 samples of foreign-made corned beef (including a sample of corned mutton), 39 samples of home-made corned beef (including a sample of corned chicken), and 13 samples of luncheon-meat marketed respectively were examined on actual conditions of fats added in them. The each percentage ratios of added fats in these samples were 16.38% in foreign-made samples, 21.23% in home-made ones, and 21.70% luncheon-meat ones. POV, AV, CoV, SV and m. p. of the fats extracted from samples were determined, and their fatty acids also were separated. IV and ThV of the separated fatty acids were determined.As a result of the examination, it was concluded that the foreign-made samples included mainly tallow, the home-made samples hardened tallow, and the luncheon-meat ones tallow or lard." @default.
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- W2327262425 date "1963-01-01" @default.
- W2327262425 modified "2023-10-16" @default.
- W2327262425 title "Studies on Fats Added to Corned Beef" @default.
- W2327262425 doi "https://doi.org/10.3358/shokueishi.4.364" @default.
- W2327262425 hasPublicationYear "1963" @default.
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