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

請用此 Handle URI 來引用此文件： http://ir.sinica.edu.tw/handle/201000000A/23518

題名:	Cooking oil absorption by foods during Chinese stir-frying: implications for estimating dietary fat intake.
作者:	Pan, WH Wang, HL Chang, SC Chen, ML
公開日期:	1993
關聯:	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
顯示於：	生物醫學科學研究所

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