The change in thiamin content of breakfast cereals during cooking. [electronic resource]

By: Contributor(s): Producer: 20101028Description: 770 p. digitalISSN:
  • 0002-8223
Subject(s): In: Journal of the American Dietetic Association vol. 22
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
No physical items for this record

Publication Type: Journal Article

There are no comments on this title.

to post a comment.