THIAMIN, RIBOFLAVIN, AND NIACIN CONTENT OF RAW AND COOKED PORK FROM GRAIN-FED AND GARBAGE-FED PIGS

✍ Scribed by EVA HARTZLER; WINIFRED ROSS; E. L. WILLETT

• Book ID: 108790724
• Publisher: Institute of Food Technologists
• Year: 1949
• Tongue: English
• Weight: 621 KB
• Volume: 14
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1949.tb16205.x