Improvement in The Method of Cooking Certain Dehydrated Foods1-Reference-Cited by-同舟云学术

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Improvement in The Method of Cooking Certain Dehydrated Foods1

Published:1945-03 Issue:3 Volume:21 Page:148-150
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

SPINELLA JANE R.,FRENCH CYRUS E.,BERRYMAN GEORGE H.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference25 articles.

1. FOOD & NUTR. BD.: Recommended Dietary Allowances, Seventh Revised Edition, 1968. Natl. Acad. Sci. Pub. No. 1694, 1968

2. Cadmium, chromium, and cardiovascular disease;SCHROEDER;Circulation,1967

3. Nutritive content of Type A lunches;MURPHY;School Lunch J.,1968

4. Vitamin content of Type A school lunches;MURPHY;J. Am. Dietet. A.,1969

5. Lipid components of Type A school lunches;MURPHY;J. Am. Dietet. A.,1970

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