The effect of processing on the nutritive value of flesh foods
Open Access
- 1 May 1973
- journal article
- review article
- Published by Cambridge University Press (CUP) in Proceedings of the Nutrition Society
- Vol. 32 (1), 1-8
- https://doi.org/10.1079/pns19730002
Abstract
No abstract availableThis publication has 33 references indexed in Scilit:
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