低カリウム食調製に関する研究 : 生鮮野菜・果物類のカリウム溶出に対する食酢水浸漬時間の影響

Samples of subcutaneous and perirenal fat, muscle, heart, liver, kidney, and spleen from eleven 4-month-old sucking calves were analyzed for their hydrocarbon composition. Qualitative and quantitative determinations were carried out by gas chromatography. Ranges of total hydrocarbons and odd-even hy... View More