NUTRITIONAL EFFECTS OF FRESH, LABORATORY HEATED, AND PRESSURE DEEP-FRY FATS

被引：11

作者：

ALEXANDER, JC ^{[1
]}

CHANIN, BE ^{[1
]}

MORAN, ET ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT ANIM & POULTRY SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb09213.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1289 / &

共 37 条

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