COMPARISON OF TRACE-ELEMENT SOLUBILITY FROM FOOD ITEMS TREATED SEPARATELY AND IN COMBINATION

被引：20
作者：
CREWS, HM
BURRELL, JA
MCWEENY, DJ
机构：
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1985年 / 180卷 / 05期
关键词：
D O I：
10.1007/BF01027776
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：405 / 410
页数：6
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