A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2018; you can also visit the original URL.
The file type is application/pdf.
Effect of Reducing Agents and Baking Procedure on the Residual Bromate in Bread (The study of bromate residues in bread Part 1)
食パン中の残存臭素酸量に及ぼす製パン条件および還元剤の影響
2004
Nippon Shokuhin Kagaku Kogaku kaishi
食パン中の残存臭素酸量に及ぼす製パン条件および還元剤の影響
Preserved Fulltext
