Effect of Cooking on the Folic Acid Content of Eggs
- 1 March 1949
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 25 (3) , 226-228
- https://doi.org/10.1016/s0002-8223(21)29676-4
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Effect of the Pteroylglutamic Acid Intake on the Performance of Turkeys and ChickensJournal of Nutrition, 1948
- Biological Assay of Folic Acid Activity in Common FeedstuffsPoultry Science, 1947
- Pteroylglutamic Acid in Nutrition1Journal of the American Dietetic Association, 1947
- OBSERVATIONS ON VITAMIN B CONJUGASE FROM HOG KIDNEYPublished by Elsevier ,1946
- THE MICROBIOLOGICAL ASSAY OF VITAMIN Bc CONJUGATEJournal of Biological Chemistry, 1945
- THE USE OF STREPTOCOCCUS LACTIS R FOR THE MEASUREMENT OF “FOLIC ACID”Published by Elsevier ,1944
- Losses of B Vitamins Due to Cooking of FoodsJournal of Nutrition, 1943