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
收藏
页码:25 / 26
页数:2
相关论文
共 50 条
  • [41] The raw or the cooked: Aspects of early human evolution
    Bar Yosef, O
    ANTIQUITY, 2002, 76 (293) : 605 - 607
  • [42] Raw versus cooked vegetables and cancer risk
    Link, LB
    Potter, JD
    CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION, 2004, 13 (09) : 1422 - 1435
  • [43] PREVALENCE OF SALMONELLA IN RAW AND COOKED FOODS IN MALAYSIA
    ARUMUGASWAMY, RK
    RUSUL, G
    HAMID, SNA
    CHEAH, CT
    FOOD MICROBIOLOGY, 1995, 12 (01) : 3 - 8
  • [44] NUTRIENTS IN RAW VS COOKED GLOBE ARTICHOKES
    COOK, BB
    SUNDARAM, S
    JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1963, 42 (03) : 231 - &
  • [45] The nutritional value of raw and cooked egg yolks
    Scheunert, A
    DEUTSCHE MEDIZINISCHE WOCHENSCHRIFT, 1929, 55 : 395 - 396
  • [46] Identification of aroma compounds in raw and cooked broccoli
    Wieczorek, Martyna N.
    Majcher, Malgorzata A.
    Jelen, Henryk H.
    FLAVOUR AND FRAGRANCE JOURNAL, 2021, 36 (05) : 576 - 583
  • [47] Total antioxidant capacities of raw and cooked meats
    Serpen, Arda
    Gokmen, Vural
    Fogliano, Vincenzo
    MEAT SCIENCE, 2012, 90 (01) : 60 - 65
  • [48] Instrumental measurements of raw and cooked gluten texture
    Czuchajowska, Z
    Smolinski, S
    CEREAL FOODS WORLD, 1997, 42 (07) : 526 - 532
  • [49] Micellarisation of carotenoids from raw and cooked vegetables
    Ryan, L.
    O'Connell, O.
    O'Sullivan, L.
    Aherne, S. A.
    O'Brien, N. M.
    PLANT FOODS FOR HUMAN NUTRITION, 2008, 63 (03) : 127 - 133
  • [50] SOUNDING BOARD - RAW VS COOKED DATA
    WEINER, M
    NEW ENGLAND JOURNAL OF MEDICINE, 1973, 289 (18): : 974 - 976