Stability of B-vitamins in meats prepared by foodservice. 2. Riboflavin (1999)
Source: Foodservice Research International. Unidade: FCF
Subjects: INDÚSTRIA DE ALIMENTOS, ANÁLISE DE ALIMENTOS
ABNT
SANT'ANA, Helena Maria Pinheiro et al. Stability of B-vitamins in meats prepared by foodservice. 2. Riboflavin. Foodservice Research International, v. 11, n. 1, p. 53-67, 1999Tradução . . Acesso em: 10 out. 2024.APA
Sant'ana, H. M. P., Stringheta, P. C., Penteado, M. de V. C., & Brandão, S. C. C. (1999). Stability of B-vitamins in meats prepared by foodservice. 2. Riboflavin. Foodservice Research International, 11( 1), 53-67.NLM
Sant'ana HMP, Stringheta PC, Penteado M de VC, Brandão SCC. Stability of B-vitamins in meats prepared by foodservice. 2. Riboflavin. Foodservice Research International. 1999 ; 11( 1): 53-67.[citado 2024 out. 10 ]Vancouver
Sant'ana HMP, Stringheta PC, Penteado M de VC, Brandão SCC. Stability of B-vitamins in meats prepared by foodservice. 2. Riboflavin. Foodservice Research International. 1999 ; 11( 1): 53-67.[citado 2024 out. 10 ]