Author:
Hong Seong Jun, ,Boo Chang Guk,Heo Seong Uk,Cho Sung Min,Yoon So Jeong,Jeong Hyang Yun,Shin Eui-Cheol
Funder
Ministry of Food and Drug Safet
Publisher
The Korean Society of Food Hygiene and Safety
Subject
General Engineering,Energy Engineering and Power Technology
Cited by
2 articles.
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1. Pantothenic Acid and Pyridoxine Contents Differ in Cuts of Pork;Journal of the Korean Society of Food Science and Nutrition;2023-04-30
2. Thiamine, Riboflavin, and Niacin Contents in Vietnamese Foods;Journal of the Korean Society of Food Science and Nutrition;2023-01-31