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THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF CHICKEN TISSUES, AS AFFECTED BY COOKING AND FROZEN STORAGE

✍ Scribed by AGNES FAY MORGAN; LOWELL E. KIDDER; MARIAN HUNNER; B. K. SHAROKH; RUTH M. CHESBRO

Book ID: 108790769
Publisher: Institute of Food Technologists
Year: 1949
Tongue: English
Weight: 601 KB
Volume: 14
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1949.tb16254.x

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