Gas vs. Microwave Ovens: Thiamin and Riboflavin in Cooked and Frozen, Reheated Turkey1
- 1 May 1972
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 60 (5) , 399-401
- https://doi.org/10.1016/s0002-8223(21)15077-1
Abstract
No abstract availableKeywords
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