EFFECT OF EGYPTIAN COOKING METHODS ON TOTAL, FREE OXALATES AND MINERAL CONTENTS OF 2 LEAFY, GREEN VEGETABLES (JEWS MELLOW AND PURSLANE)

被引：0

作者：

TABEKHIA, MM ^{[1
]}

TOMA, RB ^{[1
]}

ELMAHDY, AR ^{[1
]}

机构：

[1] UNIV ALEXANDRIA,DEPT FOOD SCI & TECHNOL,ALEXANDRIA,EGYPT

来源：

NUTRITION REPORTS INTERNATIONAL | 1978年 / 18卷 / 05期

关键词：

D O I：

暂无

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：611 / 616

页数：6

共 10 条

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[3] BENGTSSON LB, 1969, J FOOD TECHNOL, V4, P141
[4] MULTIPLE COMPARISONS AMONG MEANS
DUNN, OJ
[J]. JOURNAL OF THE AMERICAN STATISTICAL ASSOCIATION, 1961, 56 (293) : 52 - &
[5] FIECK H, 1962, INTRO NUTRITION
[6] GONTZEA I, 1968, NATURAL ANTINUTRITIV
[7] Oke O L, 1969, World Rev Nutr Diet, V10, P262
[8] PEYTON AB, 1957, PRACTICAL NUTRITION, P59
[9] 1971, ANAL METHODS ATOMIC
[10] 1974, FOOD NUTRITION BOARD