THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF PROCESSED MEATS.

Autor: SCHWEIGERT, B. S., BENNETT, BARBARA A., MARQUETTE, MONA, SCHEID, HAROLD E., McBRIDE, B. H.
Zdroj: Journal of Food Science (Wiley-Blackwell); Jan1952, Vol. 17 Issue 1-6, p56-59, 4p
Databáze: Complementary Index
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