EFFECT OF LEVEL OF DIETARY RIBOFLAVIN UPON QUANTITY STORED IN EGGS AND RATE OF STORAGE1
- 1 September 1940
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 5 (5), 521-532
- https://doi.org/10.1111/j.1365-2621.1940.tb17212.x
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
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