The Value of Dairy Products in Nutrition
- 1 May 1943
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 25 (5) , 463-470
- https://doi.org/10.1093/jn/25.5.463
Abstract
Twelve different types of cheese have been analyzed for riboflavin, pantothenic acid, nicotinic acid and biotin. Only minor variations were observed in the concentrations of riboflavin, but the other factors appeared to be quite dependent upon the age of the cheese and the ripening process by which the cheese was produced.Keywords
This publication has 8 references indexed in Scilit:
- Growth Stimulants in Microbiological Assay for Riboflavin and Pantothenic AcidIndustrial & Engineering Chemistry Analytical Edition, 1942
- A MICROBIOLOGICAL ASSAY FOR BIOTINPublished by Elsevier ,1942
- A MICROBIOLOGICAL METHOD FOR THE DETERMINATION OF NICOTINIC ACIDPublished by Elsevier ,1941
- AN ASSAY METHOD FOR PANTOTHENIC ACIDPublished by Elsevier ,1940
- Determining Riboflavin in Dried Milk ProductsIndustrial & Engineering Chemistry Analytical Edition, 1939
- A Microbiological Assay for RiboflavinIndustrial & Engineering Chemistry Analytical Edition, 1939
- FURTHER STUDIES ON FACTOR WPublished by Elsevier ,1937
- THE CATARACT‐PREVENTIVE VITAMIN (FLAVIN) IN CHEESE*Journal of Food Science, 1936