EFFECT OF HEATING METHODS ON THIAMINE RETENTION IN FRESH OR FROZEN PREPARED FOODS
- 1 July 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (4), 349-351
- https://doi.org/10.1111/j.1365-2621.1970.tb00927.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Nutritional Evaluation of Food ProcessingSoil Science, 1960