EVALUATION OF MEALS COOKED BY LARGE-SCALE METHODS - COMPARISON OF CHEMICAL-ANALYSIS AND CALCULATION FROM FOOD TABLES

被引：19

作者：

STOCK, AL

WHEELER, EF

机构：

来源：

关键词：

D O I：

10.1079/BJN19720109

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：

引用

页码：439 / &

共 21 条

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