EFFECT OF FROZEN STORAGE AND SUBSEQUENT COOKING ON THE THIAMINE, RIBOFLAVIN, AND NICOTINIC ACID CONTENT OF PORK CHOPS

✍ Scribed by W. P. LEHRER JR.; A. C. WIESE; W. R. HARVEY; P. R. MOORE

• Book ID: 108794859
• Publisher: Institute of Food Technologists
• Year: 1951
• Tongue: English
• Weight: 458 KB
• Volume: 16
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1951.tb17409.x