THE NUTRITIVE VALUE OF FRESH AND ROASTED, CALIFORNIA-GROWN NONPAREIL ALMONDS

被引：12

作者：

HALL, AP

MOORE, JG

GUNNING, B

COOK, BB

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1958年 / 6卷 / 05期

关键词：

D O I：

10.1021/jf60087a008

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：377 / 382

页数：6

共 31 条

[1]

ASENJO C. F., 1955, Food Research, V20, P47

[2] Yeast microbiological methods for determination of vitamins - Pyridoxine [J].

Atkin, L ;

Schultz, AS ;

Williams, WL ;

Frey, CN .

INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1943, 15 :141-144

[3]

BOOHER LE, 1939, US DEP AGR TECH B, V707

[4]

CHELDELIN VH, 1942, U TEXAS PUBLICATION, V4237

[5] Determination of thiamin by the thiochrome reaction [J].

Conner, RT ;

Straub, GJ .

INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1941, 13 :0380-0384

[6]

DUNN KR, 1948, FOOD RES, V13, P512

[7]

FOURNIER SA, 1949, FOOD RES, V14, P413

[8]

HALL AP, 1953, FOOD RES, V18, P574

[9]

HALL AP, 1953, FOOD RES, V18, P206

[10] Composition of European and California almonds [J].

Hart, CV .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1930, 22 :1128-1129

← 1 2 3 4 →