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(RESULTS OF EXPERIMENTS ON CHANGE IN CONTENTS OF NUTRITIONAL COMPOUNDS THROUGH PROCESSING AND PREPARATION OF VEGETABLES .1. EXPERIMENTAL MATERIAL AND METHODS OF TECHNOLOGY)

被引：4
作者：
HENTSCHEL, H
OVERBECK, G
机构：
来源：
QUALITAS PLANTARUM ET MATERIAE VEGETABILES | 1971年 / 21卷 / 1-2期
关键词：
D O I：
10.1007/BF01099691
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
引用
收藏
页码：73 / +
页数：1
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[3]   (NUTRITIONAL ASPECTS IN PREPARING AND PROCESSING VEGETABLES AND FRUIT WITH SPECIAL REFERENCE TO EXPERIMENTAL AND EMPIRICAL FINDINGS IN PERIODS OF SCARCITY AND OVERSUPPLY OF FOOD) [J].
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[6]   VALUABLE NUTRIENTS IN POTATOES AS A FUNCTION OF DIFFERENT TYPES OF HOME COOKING .3. PROTEIN AND AMINO ACIDS [J].
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