EFFECT OF PROCESSING ON THE VITAMIN CONTENT OF FOODS

被引：3
|
作者：
MAPSON, LW
机构：
来源：
BRITISH MEDICAL BULLETIN | 1956年 / 12卷 / 01期
关键词：
D O I：
10.1093/oxfordjournals.bmb.a069520
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
引用
收藏
页码：73 / 77
页数：5
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