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Comparison of Stability of Thiamin Salts at High Temperature and Water Activity

✍ Scribed by T. P. LABUZA; J. F. KAMMAN

Book ID: 108805498
Publisher: Institute of Food Technologists
Year: 1982
Tongue: English
Weight: 239 KB
Volume: 47
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1982.tb10146.x

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## Abstract For Abstract see ChemInform Abstract in Full Text.

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