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

Wen Harn Pan; Hsiao Lin Wang; Su Chien Chang; Mou Liang Chen

doi:10.1016/0002-8223(93)92250-2

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

Wen Harn Pan
, Hsiao Lin Wang
, Su Chien Chang
, Mou Liang Chen

研究成果: 雜誌貢獻 › 文章 › 同行評審

原文	英語
頁（從 - 到）	1442-1444
頁數	3
期刊	Journal of the American Dietetic Association
卷	93
發行號	12
DOIs	https://doi.org/10.1016/0002-8223(93)92250-2
出版狀態	已發佈 - 12月 1993
對外發佈	是

ASJC Scopus subject areas

食品科學
營養與營養學

存取文件

10.1016/0002-8223(93)92250-2

其它文件與鏈接

Link to publication in Scopus

引用此

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title = "Cooking oil absorption by foods during Chinese stir-frying: Implications for estimating dietary fat intake",

author = "Pan, \{Wen Harn\} and Wang, \{Hsiao Lin\} and Chang, \{Su Chien\} and Chen, \{Mou Liang\}",

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