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May 1, 1980Journal of Agricultural and Food Chemistry

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

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CAC.Y.W. ANGRutgers, The State University of New Jersey FMFrederick A. Moseley

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ANG et al. (1980) studied this question.

synapsesocial.com/papers/6a6e4fa331a3df8243274b58 https://doi.org/10.1021/jf60229a031

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