EFFECT OF ELECTRONIC COOKERY ON THIAMINE AND RIBOFLAVIN IN BUFFERED SOLUTIONS

被引：0
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作者：
VANZANTE, HJ
JOHNSON, SK
机构：
来源：
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION | 1970年 / 56卷 / 02期
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暂无
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 ;
摘要：
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页码：133 / &
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