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Determination of thiamin and riboflavin in meat and meat products by high-pressure liquid chromatography.

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Bibliographic Details
Title: Determination of thiamin and riboflavin in meat and meat products by high-pressure liquid chromatography.
Authors: Ang, C. Y. W., Moseley, F. A.
Source: Journal of Agricultural & Food Chemistry; Sep/Oct1980, Vol. 28, p483-486, 4p
Database: Applied Science & Technology Source
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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 517312813
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=517312813
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        Value: 10.1021/jf60229a031
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      – Code: eng
        Text: English
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        PageCount: 4
        StartPage: 483
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      – TitleFull: Determination of thiamin and riboflavin in meat and meat products by high-pressure liquid chromatography.
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            NameFull: Ang, C. Y. W.
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            – D: 01
              M: 09
              Text: Sep/Oct1980
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              Y: 1980
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              Value: 28
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