EFFECT OF GAMMA RAY IRRADIATION AND FRYING ON THE THIAMINE CONTENT OF BACON
- 1 April 1989
- journal article
- research article
- Published by Wiley in Journal of Food Quality
- Vol. 12 (2) , 115-134
- https://doi.org/10.1111/j.1745-4557.1989.tb00315.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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