EFFECT OF HOME AND INDUSTRIAL PROCESSING ON PROTEIN-QUALITY OF BABY FOODS AND BREAKFAST CEREALS

被引：17

作者：

KHAN, MA ^{[1
]}

EGGUM, BO ^{[1
]}

机构：

[1] NATL INST ANIM SCI,DEPT ANIM PHYSIOL & CHEM,DK-1958 COPENHAGEN,DENMARK

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1979年 / 30卷 / 04期

关键词：

D O I：

10.1002/jsfa.2740300405

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：369 / 376

页数：8

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