EFFECT OF DEEP-FAT FRYING ON AVAILABILITY OF FISH LYSINE

被引：0
作者：
TOOLEY, PJ
机构：
来源：
PROCEEDINGS OF THE NUTRITION SOCIETY | 1972年 / 31卷 / 01期
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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 ;
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页码：A2 / &
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[2]   ESTIMATION OF THE AVAILABLE LYSINE IN ANIMAL-PROTEIN FOODS [J].
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[3]   CHEMICAL AND NUTRITIONAL CHANGES IN STORED HERRING MEAL .2. [J].
LEA, CH ;
PARR, LJ ;
CARPENTER, KJ .
BRITISH JOURNAL OF NUTRITION, 1960, 14 (01) :91-113
[4]  
1970, FAO24 NUTR STUD
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