Effect of conventional cooking methods; blanching, boiling, and stir-frying on vitamin C, tannin, and inositol phosphates; penta and hexaphosphates contents in selected Thai vegetables
Effect of conventional cooking methods; blanching, boiling, and stir-frying on vitamin C, tannin, and inositol phosphates; penta and hexaphosphates contents in selected Thai vegetables
ชื่อเรื่อง :
Effect of conventional cooking methods; blanching, boiling, and stir-frying on vitamin C, tannin, and inositol phosphates; penta and hexaphosphates contents in selected Thai vegetables
ปี :
2005
หมวด :
วิทยานิพนธ์
ผู้แต่ง :
Weenanan Somsub
ผู้แต่งร่วม :
-

Weenanan Somsub. 2005. Effect of conventional cooking methods; blanching, boiling, and stir-frying on vitamin C, tannin, and inositol phosphates; penta and hexaphosphates contents in selected Thai vegetables. Field of Study Nutrition, Mahidol University;

Weenanan Somsub. (2005) Effect of conventional cooking methods; blanching, boiling, and stir-frying on vitamin C, tannin, and inositol phosphates; penta and hexaphosphates contents in selected Thai vegetables . Mahidol University/Bangkok.

Weenanan Somsub. Effect of conventional cooking methods; blanching, boiling, and stir-frying on vitamin C, tannin, and inositol phosphates; penta and hexaphosphates contents in selected Thai vegetables. . Bangkok:Mahidol University, 2005.

Weenanan Somsub. (2005) Effect of conventional cooking methods; blanching, boiling, and stir-frying on vitamin C, tannin, and inositol phosphates; penta and hexaphosphates contents in selected Thai vegetables . Mahidol University/Bangkok.

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