COMPARISON OF TRACE-ELEMENT SOLUBILITY FROM FOOD ITEMS TREATED SEPARATELY AND IN COMBINATION

被引：20

作者：

CREWS, HM

BURRELL, JA

MCWEENY, DJ

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1985年 / 180卷 / 05期

关键词：

D O I：

10.1007/BF01027776

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：405 / 410

页数：6

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