Retention of Thiamine, Riboflavin, and Niacin in Pork Hearts and Beef Kidneys
- 1 October 1949
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 25 (10) , 866-870
- https://doi.org/10.1016/s0002-8223(21)29957-4
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Vitamin Content of Variety MeatsJournal of Nutrition, 1944
- Nicotinic Acid Content of Meat and Meat ProductsJournal of Nutrition, 1941
- The Distribution of Riboflavin in Meat and Meat ProductsJournal of Nutrition, 1939
- Quantitative estimation of nicotinic acid in biological materialBiochemical Journal, 1939
- Über das Vorkommen von Vitamin B2 (Lactoflavin)Zeitschrift für Lebensmittel-Untersuchung und Forschung, 1939
- Verbreitung des gebundenen und des freien Flavins in Pflanzen.Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1934