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INVESTIGATIONS INTO THE INFLUENCE OF WATER ACTIVITY, pH AND HEAT TREATMENT ON THE BREAKDOWN OF THIAMINE IN FOODS

✍ Scribed by MORTON FOX; MARCEL LONCIN; MARTIN WEISS


Book ID
111341145
Publisher
John Wiley and Sons
Year
1982
Tongue
English
Weight
658 KB
Volume
5
Category
Article
ISSN
0146-9428

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