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THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF PROCESSED MEATS a
Author(s) -
SCHWEIGERT B. S.,
BENNETT BARBARA A.,
MARQUETTE MONA,
SCHEID HAROLD E.,
McBRIDE B. H.
Publication year - 1952
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.1365-2621.1952.tb16738.x
Subject(s) - riboflavin , library science , nutritional science , gerontology , biochemistry , medicine , biology , food science , computer science