The Ratio of Ascorbic Acid, Riboflavin and Thiamine in Raw and Pasteurized Milk

Autor:	Carleton P. Jones, Arthur D. Holmes, Anne W. Wertz, John W. Kuzmeski
Rok vydání:	1943
Předmět:	Nutrition and Dietetics Chemistry Medicine (miscellaneous) Ascorbic Acid / Riboflavin Pasteurization Riboflavin Raw milk Ascorbic acid law.invention Milk products law Composition (visual arts) Thiamine Food science
Zdroj:	The Journal of Nutrition. 26:337-345
ISSN:	0022-3166
DOI:	10.1093/jn/26.4.337
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0d60894d587a2b4770cbb0edbaea17d6 https://doi.org/10.1093/jn/26.4.337 Zobrazit plný text záznamu