Effects of cooking methods on thiamin and riboflavin contents of chicken meat
- 作者Abdulrahman S. Al-Khalifa; Abdelbary A. Dawood
- 卷第48卷
- 期第1期
- 印刷ISSN0308-8146
- 文件大小565.38KB
- 发表时间1993
- DOI10.1016/0308-8146(93)90223-3
- 页码69-74
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