NUTRITIONAL-VALUE OF CHEESE

被引：0

作者：

不详

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来源：

LATTE | 1981年 / 6卷 / 06期

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D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：426 / 432

页数：7

共 50 条

[1] ULTRAFILTRATION IN CHEESE TECHNOLOGY - EFFECT ON THE NUTRITIONAL-VALUE OF CHEESE
PERI, C
[J]. LATTE, 1981, 6 (06): : 435 - 435
[2] BIOSYNTHESIS OF CHEESE - BASIS OF ITS NUTRITIONAL-VALUE
BLANC, B
[J]. ALIMENTA, 1982, 21 (05): : 125 - 134
[3] THE PREPARATION OF CHEESE AS THE BASIS OF ITS NUTRITIONAL-VALUE
BLANC, B
[J]. LATTE, 1981, 6 (06): : 432 - 433
[4] CALCIUM AND PHOSPHORUS-METABOLISM AND THE NUTRITIONAL-VALUE OF CHEESE
GATTI, E
[J]. LATTE, 1981, 6 (06): : 435 - 436
[5] NUTRITIONAL-VALUE
GREENE, R
[J]. LANCET, 1980, 1 (8180): : 1248 - 1248
[6] NUTRITIONAL-VALUE OF YOGURT
HEWITT, D
BANCROFT, HJ
[J]. JOURNAL OF DAIRY RESEARCH, 1985, 52 (01) : 197 - 207
[7] THE NUTRITIONAL-VALUE OF HAMBURGERS
SCHEFFELDT, P
BLUMENTHAL, A
[J]. ERNAHRUNGS-UMSCHAU, 1984, 31 (09): : B43 - B44
[8] NUTRITIONAL-VALUE OF MICROALGAE
BECKER, EW
[J]. ERNAHRUNGS-UMSCHAU, 1983, 30 (06): : 171 - 175
[9] NUTRITIONAL-VALUE OF MORINGA
VERMA, SC
BANERJI, R
MISRA, G
NIGAM, SK
[J]. CURRENT SCIENCE, 1976, 45 (21): : 769 - 770
[10] NUTRITIONAL-VALUE OF CARROTS
AUBERT, S
[J]. CAHIERS DE NUTRITION ET DE DIETETIQUE, 1981, 16 (03): : 173 - 188