THE NUTRITIVE VALUE OF CANNED FOODS .1. AMINO ACID CONTENT OF FISH AND MEAT PRODUCTS

被引：24

|

作者：

DUNN, MS

CAMIEN, MN

EIDUSON, S

MALIN, RB

机构：

来源：

JOURNAL OF NUTRITION | 1949年 / 39卷 / 02期

关键词：

D O I：

10.1093/jn/39.2.177

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：

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页码：177 / 185

页数：9

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