The analytical methods for carbohydrates as applied to foods and feeding stuffs.

被引：0

作者：

Krug, WH ^{[1
]}

机构：

[1] US Dept Agr, Bur Chem, Washington, DC USA

来源：

JOURNAL OF THE FRANKLIN INSTITUTE | 1902年 / 154卷

关键词：

D O I：

10.1016/S0016-0032(02)90267-X

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

页码：401 / 422

页数：22

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