Stability of riboflavin in eggs to cooking and to light
Food Res
.
1949 May-Jun;14(3):203-8.
doi: 10.1111/j.1365-2621.1949.tb16224.x.
Authors
F HANNING
,
B A SCHICK
,
H J SEIM
PMID:
18145180
DOI:
10.1111/j.1365-2621.1949.tb16224.x
No abstract available
MeSH terms
Cooking*
Eggs*
Light*
Riboflavin*
Substances
Riboflavin