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Effect of cooking on the concentration of Vitamins B in fortified meat products

Fortuna Riccio1, Carmela Mennella, Vincenzo Fogliano

  • 1Dipartimento di Scienza degli Alimenti, Università di Napoli "Federico II", Parco Gussone, Portici 80055 (NA), Italy.

Journal of Pharmaceutical and Biomedical Analysis
|March 18, 2006
PubMed

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