NUTRITIVE VALUE OF CANNED FOODS - INFLUENCE OF TEMPERATURE AND TIME OF STORAGE ON VITAMIN CONTENTS .13.

被引：24

作者：

GUERRANT, NB

VAVICH, MG

DUTCHER, RA

机构：

来源：

INDUSTRIAL AND ENGINEERING CHEMISTRY | 1945年 / 37卷 / 12期

关键词：

D O I：

10.1021/ie50432a030

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：1240 / 1243

页数：4

共 15 条

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