The Retention of Thiamin and Riboflavin in Beef Cuts During Braising, Frying, and Broiling1
- 1 October 1946
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 22 (10) , 877-883
- https://doi.org/10.1016/s0002-8223(21)33719-1
Abstract
No abstract availableKeywords
This publication has 0 references indexed in Scilit: