The Acceptability and Estimation of Riboflavin Content of Six Standard Recipes from each of Five Retail Cuts of Pork

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Authors

  • Vijayakhader
     P. G- Department of Foods and Nutrition, S. P. University, Vallabh Vidyanagar, Gujarat State ,IN

Abstract

The importance of pork as a source of high quality protein, minerals and B group vitamins is well recognized and very few studies have been made on the effect of cooking on pork.

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Published

1980-11-01

How to Cite

Vijayakhader, . (1980). The Acceptability and Estimation of Riboflavin Content of Six Standard Recipes from each of Five Retail Cuts of Pork. The Indian Journal of Nutrition and Dietetics, 17(11), 418–423. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/12491

Issue

Volume 17, Issue 11, November 1980

Section

Original Articles

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