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EFFECT OF COOKING ON RIBOFLAVIN CONTENT OF CHICKEN MEAT

✍ Scribed by A. Z. HODSON

Book ID: 108790275
Publisher: Institute of Food Technologists
Year: 1941
Tongue: English
Weight: 175 KB
Volume: 6
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1941.tb16281.x

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