Influence of cooking on the nutritional value of foods. IV. Further data on thiamine, riboflavin and nicotinic acid content of cooked foods.
Article
en En
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| ID: sea-22043
Texto completo:
1
Índice:
IMSEAR
Asunto principal:
Riboflavina
/
Tiamina
/
Alimentos
/
Niacina
Idioma:
En
Año:
1958
Tipo del documento:
Article