THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF CHICKEN TISSUES, AS AFFECTED BY COOKING AND FROZEN STORAGE
- 1 September 1949
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 14 (5) , 439-448
- https://doi.org/10.1111/j.1365-2621.1949.tb16254.x
Abstract
No abstract availableKeywords
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