The egg-replacement value of the proteins of cereal breakfast foods, with a consideration of heat injury

被引：27

作者：

Murlin, JR ^{[1
]}

Nasset, ES ^{[1
]}

Marsh, ME ^{[1
]}

机构：

[1] Univ Rochester, Dept Vital Econ, Rochester, NY USA

来源：

JOURNAL OF NUTRITION | 1938年 / 16卷 / 03期

关键词：

D O I：

10.1093/jn/16.3.249

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

收藏

页码：249 / 269

页数：21

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