The effect of cooking on the thiamine, riboflavin, and niacin content of sweetbreads.
| Autor: | GRISWOLD RM, JANS LM, HALLIDAY EG |
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| Jazyk: | angličtina |
| Zdroj: | Journal of the American Dietetic Association [J Am Diet Assoc] 1947 Jul; Vol. 23 (7), pp. 600-3. |
| Databáze: | MEDLINE |
| Externí odkaz: |
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