Vitamin retention in cook/chill and cook/hot-hold hospital food-services.
about
Vitamin C deficiency and depletion in the United States: the Third National Health and Nutrition Examination Survey, 1988 to 1994Food composition database development for between country comparisonsComplex multivitamin supplementation improves homocysteine and resistance to LDL-C oxidation.The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuum L.).Technological developments and the need for technical competencies in food services.
P2860
Vitamin retention in cook/chill and cook/hot-hold hospital food-services.
description
1996 nî lūn-bûn
@nan
1996年の論文
@ja
1996年論文
@yue
1996年論文
@zh-hant
1996年論文
@zh-hk
1996年論文
@zh-mo
1996年論文
@zh-tw
1996年论文
@wuu
1996年论文
@zh
1996年论文
@zh-cn
name
Vitamin retention in cook/chill and cook/hot-hold hospital food-services.
@en
type
label
Vitamin retention in cook/chill and cook/hot-hold hospital food-services.
@en
prefLabel
Vitamin retention in cook/chill and cook/hot-hold hospital food-services.
@en
P1476
Vitamin retention in cook/chill and cook/hot-hold hospital food-services.
@en
P2093
Williams PG
P304
490-8; quiz 499-500
P356
10.1016/S0002-8223(96)00135-6
P577
1996-05-01T00:00:00Z