THE EFFECT OF PROCEDURES ON THE NUTRITIVE-VALUE OF THE PROTEINS OF EVAPORATED MILK

被引：0
作者：
BEGIN, A
AMIOT, J
JULIEN, JP
机构：
[1] UNIV LAVAL,DEPT SCI & TECHNOL ALIMENTS,QUEBEC CITY G1K 7P4,QUEBEC,CANADA
[2] UNIV LAVAL,CTR RECH NUTR,QUEBEC CITY G1K 7P4,QUEBEC,CANADA
来源：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1982年 / 15卷 / 03期
关键词：
D O I：
10.1016/S0315-5463(82)72411-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：R12 / R12
页数：1
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