EFFECT ON THIAMIN RETENTION OF ADDING A CARBOHYDRATE VEGETABLE TO BEEF STEW1
- 1 November 1948
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 13 (6) , 475-481
- https://doi.org/10.1111/j.1365-2621.1948.tb16646.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Retention of the B Vitamins in Beef and Lamb After Stewing VI. Similarities and Differences Among the Four Vitamins1Journal of the American Dietetic Association, 1947
- Retention of the B Vitamins in Beef and Lamb After Stewing1Journal of the American Dietetic Association, 1947
- NIACIN, RIBOFLAVIN, AND THIAMIN STUDIES ON DEHYDRATED PORK LOAVES 1Journal of Food Science, 1947
- The Retention of Thiamin and Riboflavin in Beef Cuts During Braising, Frying, and Broiling1Journal of the American Dietetic Association, 1946
- PRELIMINARY STUDIES ON STABILIZATION OF THIAMIN IN DEHYDRATED FOODS1Journal of Food Science, 1944
- Retention of the B-Vitamins in Rare and Well-Done BeefJournal of Nutrition, 1944
- The Retention of Vitamins in Veal and Lamb During CookingJournal of Nutrition, 1943
- Losses of Vitamins in Large-Scale CookeryJournal of Nutrition, 1943
- INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLESJournal of Food Science, 1943
- Effect of Cooking Upon the Thiamin Content of FoodsJournal of Nutrition, 1940