EFFECT OF FROZEN STORAGE AND SUBSEQUENT COOKING ON THE THIAMINE, RIBOFLAVIN, AND NICOTINIC ACID CONTENT OF PORK CHOPSa
- 1 January 1951
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 16 (1-6) , 485-491
- https://doi.org/10.1111/j.1365-2621.1951.tb17409.x