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Contents of vitamins B(1), B(2), B(6), and B(12) in pork and meat products

M J Esteve1, R Farré, A Frígola

  • 1Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avenida Vicent Andrés Estellés, s/n. 46100 Burjassot, Spain.

Meat Science
|November 9, 2011
PubMed

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