EFFECT OF HEAT PROCESSING OF DRIED EGG-WHITE ON INVITRO IRON BIOAVAILABILITY

被引：4
|
作者：
LEAHEY, JM
THOMPSON, DB
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1989.tb08590.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：154 / 158
页数：5
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