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THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF CHICKEN TISSUES, AS AFFECTED BY COOKING AND FROZEN STORAGE
Author(s) -
MORGAN AGNES FAY,
KIDDER LOWELL E.,
HUNNER MARIAN,
SHAROKH B. K.,
CHESBRO RUTH M.
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.tb16254.x
Subject(s) - family and consumer science , library science , gerontology , medicine , psychology , computer science , mathematics education