B-Vitamin Retention in Frozen Meat
- 1 June 1955
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 31 (6) , 589-596
- https://doi.org/10.1016/s0002-8223(21)23505-0
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- EFFECT OF FROZEN STORAGE AND SUBSEQUENT COOKING ON THE THIAMINE, RIBOFLAVIN, AND NICOTINIC ACID CONTENT OF PORK CHOPSaJournal of Food Science, 1951
- THIAMIN, RIBOFLAVIN, AND NIACIN CONTENT OF RAW AND COOKED PORK FROM GRAIN‐FED AND GARBAGE‐FED PIGS1Journal of Food Science, 1949
- Excessively High Riboflavin Retention during Braising of Beef. A Comparison of Methods of AssayIndustrial & Engineering Chemistry Analytical Edition, 1946