Home Drying Methods and Their Effect on the Palatability, Cooking Quality, and Nutritive Value of Foods

被引：0

作者：

Batchelder, Esther L. ^{[1
]}

机构：

[1] US Dept Agr, Bur Home Econ, Washington, DC USA

来源：

AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH | 1943年 / 33卷 / 08期

关键词：

D O I：

10.2105/AJPH.33.8.941

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

引用

页码：941 / 947

页数：7

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