INTERRELATIONSHIPS BETWEEN STORAGE, SOAKING TIME, COOKING TIME, NUTRITIVE VALUE AND OTHER CHARACTERISTICS OF THE BLACK BEAN (Phaseolus vulgaris)

M. R. MOLINA; G. FUENTE; R. BRESSANI

首页> 外文期刊>journal of food science >INTERRELATIONSHIPS BETWEEN STORAGE, SOAKING TIME, COOKING TIME, NUTRITIVE VALUE AND OTHER CHARACTERISTICS OF THE BLACK BEAN (Phaseolus vulgaris)

【24h】

INTERRELATIONSHIPS BETWEEN STORAGE, SOAKING TIME, COOKING TIME, NUTRITIVE VALUE AND OTHER CHARACTERISTICS OF THE BLACK BEAN (Phaseolus vulgaris)

机译：INTERRELATIONSHIPS BETWEEN STORAGE, SOAKING TIME, COOKING TIME, NUTRITIVE VALUE AND OTHER CHARACTERISTICS OF THE BLACK BEAN (Phaseolus vulgaris)

获取原文

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

页面导航

著录项
相关主题

著录项

来源
《journal of food science》 |1975年第3期|587-591|共页
作者
M. R. MOLINA; G. FUENTE; R. BRESSANI;
展开▼
作者单位

展开▼
收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种法语
中图分类
关键词

客服邮箱：kefu@zhangqiaokeyan.com

客服微信
服务号

INTERRELATIONSHIPS BETWEEN STORAGE, SOAKING TIME, COOKING TIME, NUTRITIVE VALUE AND OTHER CHARACTERISTICS OF THE BLACK BEAN (Phaseolus vulgaris)

著录项

相关主题

期刊订阅