Studies on the retention of L-ascorbic acid, thiamine and riboflavin as influenced by heat treatments in vegetables.
1980
Salib A.G. | Gabr S. | Noor E. | El Hennawy S.
书目信息
Chemie, Mikrobiologie, Technologie der Lebensmittel
卷
6
ISSN
0366-7154
页码
v.186-188(6)
语言
英语
注释
3 tables; 14 ref. Summaries (De, En).
类型
Journal Article; Summary
来源
Chemie,-Mikrobiologie,-Technologie-der-Lebensmittel (Germany, F.R.). (1980). v. 6(6) p. 186-188.
团体作者
Ministere de l' Agriculture, Bruxelles (Belgium). Administration des Services Economiques.
2012-11-15
AGRIS AP
