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THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF ORGAN MEATS a
Author(s) -
SCHEID HAROLD E.,
BENNETT BARBARA A.,
SCHWEIGERT B. S.
Publication year - 1953
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.1365-2621.1953.tb17693.x
Subject(s) - library science , foundation (evidence) , medicine , gerontology , history , computer science , archaeology