THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF ORGAN MEATS a
- 1 January 1953
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 18 (1-6), 109-112
- https://doi.org/10.1111/j.1365-2621.1953.tb17693.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- THIAMIN, RIBOFLAVIN, AND NIACIN CONTENT OF RAW AND COOKED PORK FROM GRAIN‐FED AND GARBAGE‐FED PIGS1Journal of Food Science, 1949