REVIEW ON NONESSENTIAL CONSTITUENTS OF VEGETABLES .3. CARROTS, CELERY, PARSNIPS, BEETS, SPINACH, LETTUCE, ENDIVES, CHICORY, RHUBARB, AND ARTICHOKES

被引：15

作者：

HERRMANN, K

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1978年 / 167卷 / 04期

关键词：

D O I：

10.1007/BF01135600

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：262 / 273

页数：12

共 162 条

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