THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF TURKEY TISSUES AS AFFECTED BY STORAGE AND COOKING

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作者：

COOK, BB

MORGAN, AF

SMITH, MB

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FOOD RESEARCH | 1949年 / 14卷 / 06期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：449 / 458

页数：10

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