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Effect of γ-irradiation and post-irradiation cooking on thiamine, riboflavin and niacin contents of grass prawns (Penaeus monodon)

✍ Scribed by Kun-Fen Lee; Lung-Bin Hau

Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 514 KB
Volume: 55
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(95)00139-5

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