Influence of cooking on the nutritional value of foods. IV. Further data on thiamine, riboflavin and nicotinic acid content of cooked foods.
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1958-07-01
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PAI ML. Influence of cooking on the nutritional value of foods. IV. Further data on thiamine, riboflavin and nicotinic acid content of cooked foods. Indian Journal of Medical Research. 1958 Jul; 46(4): 609-12