NUTRITIONAL QUALITY OF EDIBLE LEAVES OF SOME WILD PLANTS OF HIMALAYAS AND CULINARY PRACTICES ADOPTED FOR THEIR PROCESSING

被引：0
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作者：
KATIYAR, SK
KUMAR, N
BHATIA, AK
ATAL, CK
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1985年 / 22卷 / 06期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：438 / 440
页数：3
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