Effect of large-scale methods of preparation on vitamin content of food; potatoes [0.03%]
论大批大量制备对食物中维生素含量之影响——以土豆为例
F STREIGHTOFF,H E MUNSELL, et al.
F STREIGHTOFF
M E PERRY
M E PERRY
Q O DODGE
Q O DODGE
Effect of quantity preparation procedures on vitamin retention; canned tomatoes [0.03%]
定量加工方法对维生素保存效果的影响──以罐藏番茄为例研究维生素的损失与保护因素
E GLEIM,M ALBURY, et al.
E GLEIM
C M YOUNG
C M YOUNG
Ascorbic acid content of food served in a cooperative residence hall for women [0.03%]
合作女子宿舍食堂菜肴中的维生素C含量
M L DUNKERLEY,M M KRAMER
M L DUNKERLEY
L M FLYNN,A G HOGAN
L M FLYNN