The Retention of Thiamine, Riboflavin and Niacin in Cooking Pork and in Processing Bacon
Year: 1945
Type: article
Source: Journal of Nutrition
DOI: 10.1093/jn/29.6.391
Authors: S.H. Jackson, A. Crook, V. Malone, T.G.H. Drake
Institutions: University of Toronto, Hospital for Sick Children
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W185382045