Thiamin, riboflavin, and vitamin B6 contents of selected foods as served
- 1 February 1980
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 76 (2) , 156-160
- https://doi.org/10.1016/s0002-8223(21)05130-0
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Vitamin B6 in reheated, held, and freshly 1 cooked turkey breast1Journal of the American Dietetic Association, 1975