A COMPARATIVE STUDY OF THE CHEMICAL COMPOSITION OF FIVE VARIETIES OF SOYBEANS-Reference-Cited by-同舟云学术

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A COMPARATIVE STUDY OF THE CHEMICAL COMPOSITION OF FIVE VARIETIES OF SOYBEANS

Published:1940-01 Issue:1 Volume:5 Page:109-113
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BURRELL B. C.,WOLFS ALVIN C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1940.tb17172.x/fullpdf

Reference9 articles.

1. Association of Official Agricultural Chemists , 1930 . Official and Tentative Methods of Analysis, 18 -20 ; 18 -20 ; 18 ; 18 -20 ; 18 -20 ; 18 -20 ; 18 -20 ; 18 -20 .

2. A STUDY OF THE TISDALL METHOD FOR THE DETERMINATION OF BLOOD SERUM CALCIUM WITH A SUGGESTED MODIFICATION

3. THE COLORIMETRIC DETERMINATION OF PHOSPHORUS

4. THE QUANTITATIVE ESTIMATION OF CALCIUM, MAGNESIUM, PHOSPHATE, AND CARBONATE IN BONE

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Physiologie der Fettbildung und Fettspeicherung bei höheren Pflanzen;Stoffwechselphysiologie der Fette und Fettähnlicher Stoffe / The Metabolism of Fats and Related Compounds;1957

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