RETENTION OF THIAMINE, RIBOFLAVIN AND NIACIN IN DEEP FAT COOKING

被引：1

|

作者：

EVERSON, GJ

SMITH, AH

机构：

来源：

SCIENCE | 1945年 / 101卷 / 2622期

关键词：

D O I：

10.1126/science.101.2622.338

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

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页码：338 / 339

页数：2

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