The Retention of Thiamine, Riboflavin and Niacin in Cooking Pork and in Processing Bacon
- 1 June 1945
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 29 (6) , 391-403
- https://doi.org/10.1093/jn/29.6.391
Abstract
S. H. Jackson, A. Crook, V. Malone, T. G. H. Drake; The Retention of Thiamine, Riboflavin and Niacin in Cooking Pork and in Processing Bacon, The Journal of NuKeywords
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