Statistics for Influence of cooking on the nutritional value of foods. IV. Further data on thiamine, riboflavin and nicotinic acid content of cooked foods.
Total visits
| views | |
|---|---|
| Influence of cooking on the nutritional value of foods. IV. Further data on thiamine, riboflavin and nicotinic acid content of cooked foods. | 9 |
Total visits per month
| views | |
|---|---|
| March 2024 | 0 |
| April 2024 | 0 |
| May 2024 | 0 |
| June 2024 | 0 |
| July 2024 | 0 |
| August 2024 | 0 |
| September 2024 | 0 |