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Are Food Preference Tests with Laboratory Rats a Proper Method for Evaluating Nutritional Quality?

 

作者: Karin Plochberger,   Alberta Velmirov,  

 

期刊: Biological Agriculture & Horticulture  (Taylor Available online 1992)
卷期: Volume 8, issue 3  

页码: 221-233

 

ISSN:0144-8765

 

年代: 1992

 

DOI:10.1080/01448765.1992.9754597

 

出版商: Taylor & Francis Group

 

数据来源: Taylor

 

摘要:

As an addition to analytical methods, food preference tests represent a new approach in the investigation of food quality. This method was put to a test with common beets from biological and conventional farming systems and with different kinds of bread containing improving or debasing substances (milk thistle, ground sunflower seeds, ergot, undigestible roughages) and different proportions of wheat and rye.

 

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