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Studies on thiamine and riboflavin contents of duck meat as affected by frozen storage and cooking

Singh, J.

Studies on thiamine and riboflavin contents of duck meat as affected by frozen storage and cooking - 66p.

Subjects--Topical Terms:
Ducks
Aniamal products
Duck meat
Vitamins
Nutrients
Proteins
Thiamine cooking

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ICAR-Indian Agricultural Research Library

Studies on thiamine and riboflavin contents of duck meat as affected by frozen storage and cooking