RETENTION OF B VITAMINS AFTER LARGE-SCALE COOKING OF MEAT. I. SUITABILITY OF LEFT AND RIGHT MUSCLES FOR RETENTION STUDIES

✍ Scribed by SYLVIA COVER; ESTHER M. DILSAVER; RENE M. HAYS

• Book ID: 108790714
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 193 KB
• Volume: 13
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1948.tb16645.x