REGARDING NATURE AS RAW OR COOKED

被引：0

|

作者：

MAXEY, MN

机构：

来源：

CIVIL ENGINEERING | 1991年 / 61卷 / 10期

关键词：

D O I：

暂无

中图分类号：

TU [建筑科学];

学科分类号：

0813 ;

摘要：

引用

收藏

页码：61 / 63

页数：3

相关论文

共 50 条

[31] Relative value of raw and cooked eggs
不详
JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION, 1929, 92 : 407 - 407
[32] The raw and the cooked - Adventures of a roving gourmand
Stern, J
Stern, M
NEW YORK TIMES BOOK REVIEW, 2001, : 8 - 8
[33] DIETARY FIBER IN RAW AND COOKED POTATOES
REISTAD, R
HAGEN, BF
FOOD CHEMISTRY, 1986, 19 (03) : 189 - 196
[34] RAW AND COOKED - AN INTERPRETATION OF 'UBU ROI'
HUBERT, RR
ESPRIT CREATEUR, 1984, 24 (04): : 75 - 83
[35] IS RAW OR COOKED A USEFUL ANALYTIC TOOL
HIPPLER, AE
AMERICAN ANTHROPOLOGIST, 1972, 74 (05) : 1319 - &
[36] COMMERCIALLY COOKED POULTRY MEAT - COOKED RAW DEBONED POULTRY PRODUCTS
SCHWALL, DV
POULTRY SCIENCE, 1971, 50 (05) : 1645 - &
[37] PROTECTING THE QUALITY OF RAW AND COOKED MEAT
SEUSS, K
FLEISCHWIRTSCHAFT, 1993, 73 (01): : 28 - 34
[38] Oxalate content of raw and cooked purslane
Poeydomenge, G. Y.
Savage, G. P.
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2007, 5 (01): : 124 - 128
[39] From Raw to Cooked: on the Ordering of the Estate
Thaler, Jurgen
ARCHIVE FUR LITERATUR: DER NACHLASS UND SEINE ORDNUNGEN, 2018, 2 : 89 - 101
[40] Analysis of phytate in raw and cooked potatoes
Phillippy, BQ
Lin, M
Rasco, B
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2004, 17 (02) : 217 - 226

← 1 2 3 4 5 →