NUTRITIVE VALUE OF CANNED FOODS - COMPARISON OF VITAMIN VALUES OBTAINED BY DIFFERENT METHODS OF ASSAY

被引：9

作者：

GUERRANT, NB

VAVICH, MG

FARDIG, OB

机构：

来源：

INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION | 1945年 / 17卷 / 11期

关键词：

D O I：

10.1021/i560147a011

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

引用

页码：710 / 713

页数：4

共 7 条

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[5] PENNINGTON DERROL, 1940, JOUR BIOL CHEM, V135, P213
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