Cooking oil absorption by foods during Chinese stir-frying: implications for estimating dietary fat intake.

Please use this identifier to cite or link to this item: http://ir.sinica.edu.tw/handle/201000000A/23518

Title:	Cooking oil absorption by foods during Chinese stir-frying: implications for estimating dietary fat intake.
Authors:	Pan, WH Wang, HL Chang, SC Chen, ML
Issue Date:	1993
Relation:	Journal of the American Dietetic Association 93(12), 1442-1444
URI:	http://ir.sinica.edu.tw/handle/201000000A/23518
ISSN:	http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Drexel&SrcApp=hagerty_opac&KeyRecord=0002-8223&DestApp=JCR&RQ=IF_CAT_BOXPLOT
URL:	http://www.ncbi.nlm.nih.gov/pubmed/8068062
Appears in Collections:	生物醫學科學研究所

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