EFFECTS OF COOKING ON AMOUNT OF SOME VITAMINS OF DIFFERENT SPECIES OF FROZEN FISHES

被引：0
作者：
MIUCCIO, C
FLORIDI, S
SCHIESSER, A
FIDANZA, A
FRATONI, A
机构：
[1] UNIV ROME, FAC FARM, IST FISIOL GEN, ROME, ITALY
[2] IST NAZL NUTR, ROME, ITALY
来源：
BOLLETTINO DELLA SOCIETA ITALIANA DI BIOLOGIA SPERIMENTALE | 1974年 / 50卷 / 03期
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页码：131 / 135
页数：5
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