THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF PROCESSED MEATS

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作者：

SCHWEIGERT, BS

BENNETT, BA

MARQUETTE, M

SCHEID, HE

MCBRIDE, BH

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来源：

FOOD RESEARCH | 1952年 / 17卷 / 01期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：56 / 59

页数：4

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