THE STABILITY OF THIAMINE, RIBOFLAVIN, AND NICOTINIC ACID OF LAMB CHOPS DURING FROZEN STORAGE AND SUBSEQUENT COOKING

✍ Scribed by W. P. LEHRER JR.; A. C. WIESE; W. R. HARVEY; P. R. MOORE

• Book ID: 108794870
• Publisher: Institute of Food Technologists
• Year: 1952
• Tongue: English
• Weight: 448 KB
• Volume: 17
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1952.tb16734.x