Influence of cooking of the nutritional value of foods. II. Riboflavin, nicotinic-acid and ascorbic-acid content of some cooked foods.
Article
in English
| IMSEAR
| ID: sea-24244
Subject(s)
Full text:
Available
Index:
IMSEAR (South-East Asia)
Main subject:
Ascorbic Acid
/
Food
/
Niacin
Language:
English
Year:
1957
Type:
Article
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