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
收藏
页码：941 / 947
页数：7
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