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[Thiamine, riboflavin and ascorbic acid content of vegetables prepared on a large kitchen and domestic scale].

Voeding Pub Date : 1965-09-15
J Weits, F E Tjalma, M A van der Meer, J B Lassche, J N Brouwer
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[在大型厨房和家庭规模上制备蔬菜的硫胺素、核黄素和抗坏血酸含量]。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Voeding
Voeding
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