THE B VITAMINS IN RAW AND COOKED LAMB. II. RIBOFLAVIN AND NIACIN

• 1 January 1952
• journal article
• Published by Wiley in Journal of Food Science
• Vol. 17  (1-6) , 144-147
• https://doi.org/10.1111/j.1365-2621.1952.tb16750.x

Abstract

Keywords

• COOKED LAMB
• RIBOFLAVIN
• NIACIN
• RAW AND COOKED
• VITAMINS IN RAW