Thiamine and Riboflavin Retention in Beef During Roasting, Canning, and Corning
- 1 December 1949
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 25 (12) , 1024-1027
- https://doi.org/10.1016/s0002-8223(21)30036-0
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
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