EFFECTS OF PROCESSING ON THE SODIUM-POTASSIUM AND CALCIUM PHOSPHORUS-CONTENT IN FOODS

被引：9
|
作者：
WYATT, CJ
RONAN, K
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1983年 / 31卷 / 02期
关键词：
D O I：
10.1021/jf00116a058
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：415 / 420
页数：6
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