Edam type cheese was exposed to sunlight at ambienl temperature and to fluorescent light at 5 "C. The loss of vitamin B, (riboflavin) and vitamin A was monitored in both the surface and inner layers of the cheese and the results compared with control samples kept in the dark. The loss of riboflavin
Effect of vitamin A content of the diet on hair structure
โ Scribed by Yu. A. Runikhin; N. N. Prostyakova
- Publisher
- Springer US
- Year
- 1968
- Tongue
- English
- Weight
- 158 KB
- Volume
- 66
- Category
- Article
- ISSN
- 0007-4888
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