Vitamin Retention in Meat Cooked Electronically . Thiamine and Riboflavin in Lamb and Bacon
- 1 September 1962
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 41 (3) , 217-220
- https://doi.org/10.1016/s0002-8223(21)18588-8
Abstract
No abstract availableKeywords
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