NUTRITIONAL VALUE OF DEHYDRATED FOODS

被引：0
|
作者：
THOMAS, MH
CALLOWAY, DH
机构：
来源：
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION | 1961年 / 39卷 / 02期
关键词：
D O I：
暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页码：105 / &
相关论文
共 50 条
  • [31] PRACTICAL ASPECTS OF DEHYDRATED FOODS
    Brown, Lucius P.
    AMERICAN JOURNAL OF PUBLIC HEALTH, 1918, 8 (05) : 372 - 373
  • [32] AROMA CONCENTRATION FOR DEHYDRATED FOODS
    BOMBEN, JL
    GUADAGNI, DG
    HARRIS, JG
    FOOD TECHNOLOGY, 1969, 23 (01) : 83 - &
  • [33] NUTRITIONAL-VALUE OF SOME NONCONVENTIONAL PLANT FOODS OF INDIA
    DUHAN, A
    CHAUHAN, BM
    PUNIA, D
    PLANT FOODS FOR HUMAN NUTRITION, 1992, 42 (03) : 193 - 200
  • [34] Nutritional value- and health-related specifications in foods
    不详
    ERNAHRUNGS-UMSCHAU, 2006, 53 (06): : 239 - 240
  • [35] Nutritional value of common carbohydrate sources used in pet foods
    Cho, Hyun-Woo
    Seo, Kangmin
    Lee, Min Young
    Lee, Sang-Yeob
    So, Kyoung-Min
    Kim, Ki Hyun
    Chun, Ju Lan
    JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY, 2024, 66 (06) : 1282 - 1290
  • [36] NUTRITIONAL VALUE OF FOODS IN RELATION TO THEIR OXALIC-ACID CONTENT
    SINGH, PP
    SHARMA, DC
    SAXENA, SN
    KOTHARI, LK
    AMERICAN JOURNAL OF CLINICAL NUTRITION, 1972, 25 (11): : 1147 - &
  • [37] FORMULATION AND NUTRITIONAL-VALUE OF HOME MADE WEANING FOODS
    GAHLAWAT, P
    SEHGAL, S
    NUTRITION RESEARCH, 1992, 12 (10) : 1171 - 1180
  • [38] Evaluation of the nutritional value of processed plant-based foods
    Bychkova, E. S.
    Lomovsky, I. O.
    Beizel, N. F.
    Gosman, D., V
    INTERNATIONAL CONFERENCE ON PRODUCTION AND PROCESSING OF AGRICULTURAL RAW MATERIALS, 2021, 640
  • [39] NUTRITIONAL-VALUE OF FOODS AND FEEDS IN RELATION TO PROCESSING PRACTICES
    KNIPFEL, JE
    MCCAIG, TN
    MCLEOD, JG
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1982, 183 (MAR): : 85 - AGFD
  • [40] Functional Dehydrated Foods for Health Preservation
    Morais, R. M. S. C.
    Morais, A. M. M. B.
    Dammak, I.
    Bonilla, J.
    Sobral, P. J. A.
    Laguerre, J. -C.
    Afonso, M. J.
    Ramalhosa, E. C. D.
    JOURNAL OF FOOD QUALITY, 2018,
12345