CHANGES IN NUTRIENT COMPOSITION OF POTATOES DURING HOME PREPARATION .1. PROXIMATE COMPOSITION

被引：12

作者：

TOMA, RB

AUGUSTIN, J

ORR, PH

TRUE, RH

HOGAN, JM

SHAW, RL

机构：

[1] UNIV IDAHO,CTR FOOD RES,MOSCOW,ID 83843

[2] UNIV MAINE,DEPT FOOD SCI,ORONO,ME 04473

[3] USDA,SCI & EDUC ADM,RED RIVER VALLEY POTATO RES LAB,N CENT REG,E GRAND FORKS,MN 56721

来源：

AMERICAN POTATO JOURNAL | 1978年 / 55卷 / 11期

关键词：

D O I：

10.1007/BF02852182

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：639 / 645

页数：7

共 14 条

[1]

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[2]

[Anonymous], 1975, OFFICIAL METHODS ANA

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AUGUSTIN, J .

JOURNAL OF FOOD SCIENCE, 1975, 40 (06) :1295-1299

[4]

AUGUSTIN J, 1977, NUTRIENT COMPOSITION

[5]

AUGUSTIN J, J FOOD SCI

[6]

BURTON WG, 1966, POTATO, P170

[7] VALUABLE NUTRIENTS IN POTATOES AS A FUNCTION OF DIFFERENT TYPES OF HOME COOKING .2. ENERGY VALUE (KCAL) AND PROPERTIES OF ADDED FATS [J].

HARNISCH, S ;

HULPKE, H .

QUALITAS PLANTARUM ET MATERIAE VEGETABILES, 1969, 17 (03) :179-&

[8]

Harris R. S., 1975, NUTRITIONAL EVALUATI

[9]

PEDERSON DC, 1972, NUTRITIONAL COMPOSIT

[10] VALUABLE NUTRIENTS IN POTATOES AS A FUNCTION OF DIFFERENT TYPES OF HOME COOKING .1. GENERALITIES, EXPERIMENTAL MATERIAL AND METHODS [J].

SCHUPHAN, W ;

MUHLENDY.E ;

OVERBECK, G .

QUALITAS PLANTARUM ET MATERIAE VEGETABILES, 1969, 17 (03) :169-&

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