EFFECTS OF HEATING METHODS ON VITAMIN RETENTION IN 6 FRESH OR FROZEN PREPARED FOOD PRODUCTS

被引：35

作者：

ANG, CYW ^{[1
]}

CHANG, CM ^{[1
]}

FREY, AE ^{[1
]}

LIVINGSTON, GE ^{[1
]}

机构：

[1] FOOD SCI ASSOC INC,DOBBS FERRY,NY 10522

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02252.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：997 / 1003

页数：7

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