RIBOFLAVIN CONTENT OF FRESH AND PROCESSED SWISS CHARD1
- 1 November 1944
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 9 (6) , 465-470
- https://doi.org/10.1111/j.1365-2621.1944.tb16717.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLESJournal of Food Science, 1943
- Preparation of Samples for Microbiological Determination of RiboflavinIndustrial & Engineering Chemistry Analytical Edition, 1942
- Destruction of Riboflavin by LightScience, 1942
- VITAMIN CONTENT OF GREEN SNAP BEANS. INFLUENCE OF FREEZING, CANNING, AND DEHYDRATION ON THE CONTENT OF THIAMIN, RIBOFLAVIN, AND ASCORBIC ACID 1,2Journal of Food Science, 1942
- RIBOFLAVIN CONTENT OF SOME COMMON VEGETABLES AND FRUITSJournal of Food Science, 1940
- A Microbiological Assay for RiboflavinIndustrial & Engineering Chemistry Analytical Edition, 1939
- Vitamin B and G Values of Peas and Lima Beans under Various ConditionsJournal of Nutrition, 1937