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THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF ORGAN MEATS

✍ Scribed by HAROLD E. SCHEID; BARBARA A. BENNETT; B. S. SCHWEIGERT

Book ID: 108794944
Publisher: Institute of Food Technologists
Year: 1953
Tongue: English
Weight: 230 KB
Volume: 18
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1953.tb17693.x

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