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The Influence of Cooking and Canning on the Vitamin B and G Content of Lean Beef and Pork


Author:
Christensen, F.W., Latzke, Esther, and Hopper, T.H.
Source:
USDA
Year:
1936
Format:
p. 415-432.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND43968917