NUTRITIONAL AND TOXICOLOGICAL CONSEQUENCES OF PROCESSING-INDUCED CHANGES IN FOOD PROTEINS

被引：0
|
作者：
FRIEDMAN, M [1 ]
GUMBMANN, MR [1 ]
机构：
[1] USDA ARS,WESTERN REG RES CTR,BERKELEY,CA 94710
来源：
CEREAL FOODS WORLD | 1986年 / 31卷 / 08期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：605 / 605
页数：1
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