THIAMINE AND RIBOFLAVIN RETENTION IN BRAISED MEAT

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作者：

NOBLE, I

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JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION | 1965年 / 47卷 / 03期

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R15 [营养卫生、食品卫生]; TS201 [基础科学];

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100403 ;

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页码：205 / &

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