Nutritive Value of Canned Foods. comparison of Vitamin Values Obtained by Different Methods of Assay
- 1 November 1945
- journal article
- research article
- Published by American Chemical Society (ACS) in Industrial & Engineering Chemistry Analytical Edition
- Vol. 17 (11) , 710-713
- https://doi.org/10.1021/i560147a011
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The Nutritive Value of Canned FoodsJournal of Nutrition, 1944
- Extraction of Carotene from Plant Material: A Rapid Quantitative MethodIndustrial & Engineering Chemistry Analytical Edition, 1941
- Combined Determination of Riboflavin and Thiamin in Food ProductsIndustrial & Engineering Chemistry Analytical Edition, 1941
- A Microbiological Assay for RiboflavinIndustrial & Engineering Chemistry Analytical Edition, 1939