CHANGES IN THE NUTRIENT COMPOSITION OF POTATOES DURING HOME PREPARATION .2. VITAMINS

被引：35

作者：

AUGUSTIN, J

JOHNSON, SR

TEITZEL, C

TRUE, RH

HOGAN, JM

TOMA, RB

SHAW, RL

DEUTSCH, RM

机构：

[1] UNIV N DAKOTA,DEPT HOME ECON & NUTR,GRAND FORKS,ND 58201

[2] US SCI & EDUC ADM,RED RIVER VALLEY POTATO RES LAB,N CENT REG,E GRAND FORKS,MN 56721

[3] UNIV MAINE,DEPT FOOD SCI,ORONO,ME 04469

来源：

AMERICAN POTATO JOURNAL | 1978年 / 55卷 / 12期

关键词：

D O I：

10.1007/BF02852138

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：653 / 662

页数：10

共 17 条

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[2]

[Anonymous], 1975, OFFICIAL METHODS ANA

[3] VARIATIONS IN NUTRITIONAL COMPOSITION OF FRESH POTATOES [J].

AUGUSTIN, J .

JOURNAL OF FOOD SCIENCE, 1975, 40 (06) :1295-1299

[4]

AUGUSTIN J, UNPUBLISHED

[5]

AUGUSTIN J, J FOOD SCI

[6]

EIGEN E, 1963, ANALYTICAL MICROBIOL, P449

[7]

HARRIS SH, 1975, NUTRITIONAL EVALUATI

[8]

JIMENEZ MA, 1977, EFFECT BAKING HOLDIN

[9]

KREHL W A, 1950, J Am Diet Assoc, V26, P966

[10]

LEICHSENRING JR, 1951, 196 AGR EXP STN MINN

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