EFFECT OF PROCESSING ON NUTRITIVE-VALUE OF FLESH FOODS

被引：8

作者：

BURGER, IH ^{[1
]}

WALTERS, CL ^{[1
]}

机构：

[1] BRITISH FOOD MFG IND RES ASSOC, LEATHERHEAD, SURREY, ENGLAND

来源：

关键词：

D O I：

10.1079/PNS19730002

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：1 / 8

页数：8

共 55 条

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[7]

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LEWIS, OAM ;

PAYNE, PR .

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DVORAK, Z ;

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[10]

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