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- W4247657557 abstract "Lard containing natural vitamin E at the level of 0.02-0.04% and BHT was tested in the comparison with the lard containing only 0.1% of BHT. Manufacturing test was carried out under the actual plant scale. The fried products were subjected to preservation test under sunlight. As the results, vitamin E showed a good antioxidative effect. There was no significant diference between the lards including 0.02% and 0.04% natural vitamin E in respect to the antioxidative effect. These prouducts fried with lard containing natural vitamin E were free from unfavorable flavor and color." @default.
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- W4247657557 date "1971-01-01" @default.
- W4247657557 modified "2023-09-29" @default.
- W4247657557 title "Antioxidative Effect of Natural Vitamin E for Lard Used for Frying Instant Ramen" @default.
- W4247657557 doi "https://doi.org/10.3136/nskkk1962.18.70" @default.
- W4247657557 hasPublicationYear "1971" @default.
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