EFFECT OF COOKING METHODS ON LIPID-COMPOSITION OF POTATOES

被引：3
|
作者：
MONDY, NI [1 ]
MUELLER, TO [1 ]
机构：
[1] CORNELL UNIV,DIV NUTR SCI,ITHACA,NY 14853
来源：
AMERICAN POTATO JOURNAL | 1977年 / 54卷 / 05期
关键词：
D O I：
10.1007/BF02852705
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：203 / 210
页数：8
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