EFFECT OF METHODS OF COOKING ON FREE AND TOTAL PURINE-BASES IN MEAT AND FISH

被引：11

作者：

BRULE, D

SARWAR, G

SAVOIE, L

机构：

[1] HLTH & WELF CANADA,BUR NUTR SCI,HLTH PROTECT BRANCH,OTTAWA K1A 0L2,ONTARIO,CANADA

[2] UNIV LAVAL,CTR RECH NUTR,SAINTE FOY G1K 7P4,QUEBEC,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1989年 / 22卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(89)70391-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：248 / 251

页数：4

共 10 条

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[2]

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[6]

SARWAR G, 1985, J FOOD SCI, V50, P353, DOI 10.1111/j.1365-2621.1985.tb13400.x

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