(NUTRITIONAL ASPECTS IN PREPARING AND PROCESSING VEGETABLES AND FRUIT WITH SPECIAL REFERENCE TO EXPERIMENTAL AND EMPIRICAL FINDINGS IN PERIODS OF SCARCITY AND OVERSUPPLY OF FOOD)

被引：7

作者：

SCHUPHAN, W

机构：

来源：

QUALITAS PLANTARUM ET MATERIAE VEGETABILES | 1971年 / 21卷 / 1-2期

关键词：

D O I：

10.1007/BF01099690

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

引用

页码：45 / +

页数：1

共 43 条

[11]

KLENK E, 1971, ERNAHRUNGS UMSCHAU, V1, P16

[12]

KNIPPING HW, 1956, TASCHENBUCH HERZ KRE

KOFRANYI, E ;

JEKAT, F .

HOPPE-SEYLERS ZEITSCHRIFT FUR PHYSIOLOGISCHE CHEMIE, 1967, 348 (01) :84-&

[14]

KOHLHAMMER W, 1970, STATISTISCHEN BUNDES

[15]

KUHN HA, ERNAHRUNGISEISSENSCH, P11

[16]

LEE F. A., 1958, Advances in Food Research, V8, P63

[17]

MENEELY GR, 1960, 5 INT C NUTR WASH, P30

[18]

MENGEL K, 1968, ERNAHRUNG STOFFWECHS

RUDAT, KD .

QUALITAS PLANTARUM ET MATERIAE VEGETABILES, 1969, 18 (1-3) :29-&

[20]

SCHENCK EG, 1960, DIABETES MELLITUS VO