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Effect of Preparation and Service on the Thiamin Content of Oven-Baked Chicken

โœ Scribed by FEN VICTORIA LEE; MAHMOOD A. KHAN; BARBARA P. KLEIN

Book ID
108804817
Publisher
Institute of Food Technologists
Year
1981
Tongue
English
Weight
405 KB
Volume
46
Category
Article
ISSN
0022-1147

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