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THE B VITAMINS IN RAW AND COOKED LAMB. II. RIBOFLAVIN AND NIACIN
Author(s) -
WILCOX ETHELWYN B.,
GALLOWAY LEORA S.
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.tb16750.x
Subject(s) - niacin , riboflavin , agricultural science , food science , library science , medicine , chemistry , computer science , biology