INFLUENCE OF SHORT-TERM HEATING ON COMPOSITION OF EDIBLE FATS

被引：14

作者：

KRITCHEVSKY, D

LANGAN, J

TEPPER, SA

机构：

来源：

JOURNAL OF NUTRITION | 1962年 / 77卷 / 01期

关键词：

D O I：

10.1093/jn/77.1.127

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：127 / &

共 17 条

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[5]

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[6]

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[7] CHOLESTEROL VEHICLE IN EXPERIMENTAL ATHEROSCLEROSIS .3. EFFECTS OF ABSENCE OR PRESENCE OF FATTY VEHICLE [J].

KRITCHEVSKY, D ;

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MARKOWITZ, J ;

BERRY, JF ;

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JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1961, 38 (02) :74-76

[8]

KRITCHEVSKY D, 1961, 4 INT C ANG P PRA

[9]

LOWE B, 1958, J HOME ECON, V50, P778

[10] NUTRITIONAL QUALITY OF FRYING FATS IN COMMERCIAL USE [J].

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