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A rapid method for selectively determining small amounts of niacin, riboflavin and thiamine in foods

✍ Scribed by Geoffrey R. Skurray

Publisher: Elsevier Science
Year: 1981
Tongue: English
Weight: 144 KB
Volume: 7
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(81)90051-0

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