TY  - BOOK
AU  - Singh,J.
TI  - Studies on thiamine and riboflavin contents of duck meat as affected by frozen storage and cooking
KW  - Ducks
KW  - Aniamal products
KW  - Duck meat
KW  - Vitamins
KW  - Nutrients
KW  - Proteins
KW  - Thiamine cooking
ER  -