Effects of cooking methods on thiamin and riboflavin...

Food Chemistry 1993 Vol. 48; Iss. 1

Effects of cooking methods on thiamin and riboflavin contents of chicken meat

Abdulrahman S. Al-Khalifa, Abdelbary A. Dawood
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Volume:
48
Year:
1993
Language:
english
Pages:
6
DOI:
10.1016/0308-8146(93)90223-3
File:
PDF, 565 KB
english, 1993
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