Influence of cooking of the nutritional value of foods. II. Riboflavin, nicotinic-acid and ascorbic-acid content of some cooked foods.
Article
in En
| IMSEAR
| ID: sea-24244
Full text:
1
Index:
IMSEAR
Main subject:
Ascorbic Acid
/
Food
/
Niacin
Language:
En
Year:
1957
Type:
Article