NUTRIENT CONTENT OF VARIETY MEATS .2. EFFECTS OF COOKING ON VITAMIN A ASCORBIC ACID IRON + PROXIMATE COMPOSITION

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作者：

KIZLAITIS, L

SIEDLER, AJ

DEIBEL, C

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FOOD TECHNOLOGY | 1964年 / 18卷 / 01期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：103 / &

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