R S HARRIS
R S HARRIS
Nutrition research in China [0.03%]
中国的营养学研究
W H ADOLPH
W H ADOLPH
C A ELVEHJEM
C A ELVEHJEM
The retention of thiamin and riboflavin in beef cuts during braising, frying, and broiling [0.03%]
炖、煎和烤对牛肉中硫胺素和核黄素保留的影响
R E TUCKER,W F HINMAN,E G HALLIDAY
R E TUCKER
M G MALLON,F P UREY
M G MALLON
W L MALLMANN
W L MALLMANN
W H ADOLPH
W H ADOLPH
A GROLLMAN
A GROLLMAN