THE EFFECT OF CARBOHYDRATE ON THE NUTRITIVE VALUE OF HEATED LACTALBUMIN

被引：14

作者：

MADER, IJ

SCHROEDER, LJ

SMITH, AH

机构：

来源：

JOURNAL OF NUTRITION | 1949年 / 39卷 / 03期

关键词：

D O I：

10.1093/jn/39.3.341

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

页码：341 / 355

页数：15

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