Effect of Household Cooking on the Vitamin D content in Fish, Eggs, and Wild Mushrooms
- 1 September 1999
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 12 (3) , 153-160
- https://doi.org/10.1006/jfca.1999.0828
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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