VITAMIN RETENTION IN PROCESSED MEAT - EFFECT OF STORAGE

被引：13

作者：

FEASTER, JF

JACKSON, JM

GREENWOOD, DA

KRAYBILL, HR

机构：

来源：

INDUSTRIAL AND ENGINEERING CHEMISTRY | 1946年 / 38卷 / 01期

关键词：

D O I：

10.1021/ie50433a035

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：87 / 90

页数：4

共 11 条

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[10] The effect of enzymatic digestion on the pantothenic acid content of meats determined by the microbiological method
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