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THIAMIN, RIBOFLAVIN, AND NIACIN CONTENT OF RAW AND COOKED PORK FROM GRAIN‐FED AND GARBAGE‐FED PIGS 1
Author(s) -
HARTZLER EVA,
ROSS WINIFRED,
WILLETT E. L.
Publication year - 1949
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1949.tb16205.x
Subject(s) - agricultural experiment station , animal husbandry , agriculture , agricultural science , agricultural economics , library science , riboflavin , political science , geography , biology , food science , computer science , economics , archaeology