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Author:(Chihping SHEN)

1.ASSAY OF VITAMIN B_(12) ACTIVITY IN FERMENTED SOYBEAN PRODUCTS WITH E.COLI MUTANT

Hsuching WANG ; Chihping SHEN

Acta Nutrimenta Sinica 1956;0(04):-

3.EFFECT OF COOKING ON THE NUTRITIVE VALUE OF FOODS Ⅱ. CHANGE OF THE ASCORBIC ACID CONTENT IN VEGETABLES

Hsuching WANG ; Chihping SHEN

Acta Nutrimenta Sinica 1956;0(02):-

5.CHANGE OF ASCORBIC ACID AND CAROTENE CONTENT IN VEGETABLES DURING STORAGE

Tachen TSO ; Kecheng HUNG ; Chihping SHEN

Acta Nutrimenta Sinica 1956;0(03):-

7.NUTRITIONAL STUDY ON CHINESE RICE

Chihping SHEN ; Ludjen KU ; Hsuching WANG ; Liendjen CHU

Acta Nutrimenta Sinica 1956;0(02):-

8.COMPOSITION OF CHINESE TANGERINES AND ORANGES

Liencheng CHU ; Chihping SHEN ; Paichin CHANG ; Changceing TIEN ; Hweichin CHANG ; Yuancheng LIN

Acta Nutrimenta Sinica 1956;0(01):-

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