DIETARY IMPACT OF FOOD-PROCESSING

被引：0
|
作者：
FRIEDMAN, M
机构：
[1] Food Safety Research Unit, USDA-ARS W. Regional Research Center, Albany, CA 94710
来源：
ANNUAL REVIEW OF NUTRITION | 1992年 / 12卷
关键词：
FOOD BROWNING; FOOD PROCESSING; BROWNING PREVENTION; FOOD SAFETY; NUTRITION;
D O I：
10.1146/annurev.nu.12.070192.001003
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：
[No abstract available]
引用
收藏
页码：119 / 137
页数：19
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