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The effect of processing on the nutritive value of flesh foods.

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Bibliographic Details
Title: The effect of processing on the nutritive value of flesh foods.
Authors: Walters, C. L., Burger, I. H.
Source: Proceedings of the Nutrition Society. May1973, Vol. 32 Issue 1, p1-8. 8p.
Database: Environment Complete
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  Availability: 0
Header DbId: eih
DbLabel: Environment Complete
An: 8007438
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: The effect of processing on the nutritive value of flesh foods.
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  Data: <searchLink fieldCode="AR" term="%22Walters%2C+C%2E+L%2E%22">Walters, C. L.</searchLink><br /><searchLink fieldCode="AR" term="%22Burger%2C+I%2E+H%2E%22">Burger, I. H.</searchLink>
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  Data: <searchLink fieldCode="JN" term="%22Proceedings+of+the+Nutrition+Society%22">Proceedings of the Nutrition Society</searchLink>. May1973, Vol. 32 Issue 1, p1-8. 8p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eih&AN=8007438
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      – Code: eng
        Text: English
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        PageCount: 8
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      – TitleFull: The effect of processing on the nutritive value of flesh foods.
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            NameFull: Walters, C. L.
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            NameFull: Burger, I. H.
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              Text: May1973
              Type: published
              Y: 1973
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