Influence of cooking on the nutritional value of foods. IV. Further data on thiamine, riboflavin and nicotinic acid content of cooked foods.

Simple item page
dc.contributor.authorPAI, M Len_US
dc.date.accessioned1958-07-01en_US
dc.date.accessioned2009-05-27T07:46:53Z
dc.date.available1958-07-01en_US
dc.date.available2009-05-27T07:46:53Z
dc.date.issued1958-07-01en_US
dc.identifier.citationPAI 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): 609-12en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/22043
dc.language.isoengen_US
dc.source.urihttps://icmr.nic.in/ijmr/ijmr.htmen_US
dc.subject.meshFooden_US
dc.subject.meshNiacin --analysisen_US
dc.subject.meshRiboflavin --analysisen_US
dc.subject.meshThiamine --analysisen_US
dc.titleInfluence of cooking on the nutritional value of foods. IV. Further data on thiamine, riboflavin and nicotinic acid content of cooked foods.en_US
dc.typeJournal Articleen_US
Files
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.79 KB
Format:
Plain Text
Description:
Download
Collections
Indian Journal of Medical Research