RAW OR COOKED

被引：0

作者：

TURNER, J

机构：

来源：

NEW STATESMAN & SOCIETY | 1991年 / 4卷 / 179期

关键词：

D O I：

暂无

中图分类号：

D58 [社会生活与社会问题]; C913 [社会生活与社会问题];

学科分类号：

摘要：

引用

页码：25 / 26

页数：2

共 50 条

[31] DIETARY FIBER IN RAW AND COOKED POTATOES
REISTAD, R
HAGEN, BF
FOOD CHEMISTRY, 1986, 19 (03) : 189 - 196
[32] RAW AND COOKED - AN INTERPRETATION OF 'UBU ROI'
HUBERT, RR
ESPRIT CREATEUR, 1984, 24 (04): : 75 - 83
[33] IS RAW OR COOKED A USEFUL ANALYTIC TOOL
HIPPLER, AE
AMERICAN ANTHROPOLOGIST, 1972, 74 (05) : 1319 - &
[34] COMMERCIALLY COOKED POULTRY MEAT - COOKED RAW DEBONED POULTRY PRODUCTS
SCHWALL, DV
POULTRY SCIENCE, 1971, 50 (05) : 1645 - &
[35] PROTECTING THE QUALITY OF RAW AND COOKED MEAT
SEUSS, K
FLEISCHWIRTSCHAFT, 1993, 73 (01): : 28 - 34
[36] From Raw to Cooked: on the Ordering of the Estate
Thaler, Jurgen
ARCHIVE FUR LITERATUR: DER NACHLASS UND SEINE ORDNUNGEN, 2018, 2 : 89 - 101
[37] Oxalate content of raw and cooked purslane
Poeydomenge, G. Y.
Savage, G. P.
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2007, 5 (01): : 124 - 128
[38] Analysis of phytate in raw and cooked potatoes
Phillippy, BQ
Lin, M
Rasco, B
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2004, 17 (02) : 217 - 226
[39] Phenolic acids in raw and cooked legumes
Lucarini, M
Ramires, D
Carnovale, E
EFFECTS OF ANTINUTRIENTS ON THE NUTRITIONAL VALUE OF LEGUME DIETS, VOL 7, 1999, : 133 - 137
[40] Digestibility of raw and cooked meat.
不详
LANCET, 1931, 1 : 422 - 422