HPLC determination of riboflavin, niacin, and thiamin in beef, pork, and lamb after alternate heat-processing methods
- 1 November 1988
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 36 (6) , 1176-1179
- https://doi.org/10.1021/jf00084a012
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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