THE ASCORBIC-ACID CONTENT (VITAMIN-C) OF VEGETABLES COOKED IN A MICROWAVE-OVEN

被引：0
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作者：
DEHNE, L
BOGL, W
机构：
来源：
ERNAHRUNGS-UMSCHAU | 1985年 / 32卷 / 11期
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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 ;
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页码：366 / 371
页数：6
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