THE EFFECT OF HEATING, THE PRESENCE OF ANTIOXIDANTS, AND THE LEVEL AND MELTING POINT OF THE FAT COMPONENT ON THE NUTRITIONAL VALUE OF DIETS AS INDICATED IN RAT FEEDING TESTS

被引：2

作者：

CRAMPTON, EW

MILLS, MF

机构：

来源：

CANADIAN JOURNAL OF RESEARCH SECTION E-MEDICAL SCIENCES | 1945年 / 23卷 / 04期

关键词：

D O I：

10.1139/cjr45e-017

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：131 / 137

页数：7

共 12 条

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