Chinese Food Composition Tables: An annotated translation of the 1981 edition published by the Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine, Beijing
暂无分享，去创建一个
[1] Robert S. Harris,et al. Nutritional Evaluation of Food Processing , 1988 .
[2] J. Ohwi. Flora of Japan , 1984 .
[3] W. R. Aykroyd,et al. Legumes in human nutrition. , 1982, FAO food and nutrition series.
[4] F. Smith,et al. Chinese Medicinal Herbs , 1973 .
[5] Y. Lu,et al. The vitamin C content of winter vegetables and fruits in Ch'angsha. , 1955, Chinese medical journal.
[6] D. Bliss. Shrimps, lobsters, and crabs , 1990 .
[7] Ian Dore,et al. An Illustrated Guide to Shrimp of the World , 1987 .
[8] W. E. Rice,et al. A checklist of names for 3,000 vascular plants of economic importance. , 1977 .
[9] G. A. Solem. The Shell Makers: Introducing Mollusks , 1974 .
[10] W. Leung,et al. Food composition table for use in East Asia , 1972 .
[11] L. Frieden,et al. Mushrooms of the world , 1969 .
[12] Woot-tsuen Wu Leung,et al. Food composition table for use in Africa , 1968 .
[13] B. K. Watt,et al. Composition of foods: raw, processed, prepared. , 1963 .
[14] B. K. Watt,et al. COMPOSITION of foods used in Far Eastern Countries. , 1952, Nutrition reviews.