COMPARISON OF AUTOMATED AND MANUAL PROCEDURES FOR DETERMINING THIAMINE AND RIBOFLAVIN IN FOODS

被引：28

作者：

PELLETIER, O ^{[1
]}

MADERE, R ^{[1
]}

机构：

[1] BUR NUTR SCI CANADA,FOOD DIRECTORATE HLTH PROTECTION BRANCH,TUNNEYS PASTURE,OTTAWA K1A OL2,ONTARIO,CANADA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02205.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：374 / 379

页数：6

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[8]

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[9]

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[10]

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