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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
收藏
页码：262 / 273
页数：12
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