Stability of Alfa-Tocopherol, Thiamin, Riboflavin and Retinol in pork muscle and liver during heating as affected by dietary supplementation
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 61, no. 5 (1996), p. 1048-1051 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00939cab#a22003254c#4500 | ||
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| 245 | 1 | 0 | |a Stability of Alfa-Tocopherol, Thiamin, Riboflavin and Retinol in pork muscle and liver during heating as affected by dietary supplementation |
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