INDIVIDUAL LIPID AND PROXIMATE ANALYSIS OF VARIOUS FOODS .3. POTATO-CHIPS AND CORN SNACK FOODS

被引：5

作者：

SHEPPARD, AJ ^{[1
]}

SMITH, LM ^{[1
]}

HUBBARD, WD ^{[1
]}

NEWKIRK, DR ^{[1
]}

DUNKLEY, WL ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

关键词：

D O I：

10.1021/jf60216a047

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：346 / 348

页数：3

共 8 条

[1] [Anonymous], 1975, OFFICIAL METHODS ANA
[2] INDIVIDUAL LIPIDS AND PROXIMATE ANALYSIS OF VARIOUS FOODS .1. FRENCH FRIED POTATOES FROM 10 CHAIN RESTAURANTS
HUBBARD, WD
PROSSER, AR
SHEPPARD, AJ
NEWKIRK, DR
OSGOOD, T
TOMBROPOULOS, E
JONES, ST
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1977, 25 (06) : 1280 - 1281
[3] NEWKIRK DR, J AGRIC FOOD CHEM
[4] SHEPPARD AJ, 1974, LABELLING FOODS RE 1, pCH1
[5] SAMPLE SIZE INFLUENCE ON BORON TRIFLUORIDE-METHANOL PROCEDURE FOR PREPARING FATTY-ACID METHYL-ESTERS
SOLOMON, HL
HUBBARD, WD
PROSSER, AR
SHEPPARD, AJ
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (09) : 424 - 425
[6] Waltking A. E., 1970, Journal of the American Oil Chemists' Society, V47, P530, DOI 10.1007/BF02639244
[7] WATT BK, 1963, 8 US DEP AGR HDB, P51
[8] 1972, HEINZ NUTRITIONAL DA