EFFECTS OF VARIATION OF HEAT-TREATMENT CONDITIONS ON NUTRITIONAL-VALUE OF LOW-GLUCOSINOLATE RAPESEED MEAL

被引：17

作者：

JOSEFSSON, E ^{[1
]}

机构：

[1] SWEDISH SEED ASSOC,DIV CHEM,S-26800 SVALOF,SWEDEN

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1975年 / 26卷 / 02期

关键词：

D O I：

10.1002/jsfa.2740260206

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：157 / 164

页数：8

共 15 条

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[7] AVAILABILITY OF SULPHUR AMINO ACIDS IN PROTEIN FOODS .3. CHEMICAL AND NUTRITIONAL CHANGES IN HEATED COD MUSCLE [J].

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