RETENTION OF CAROTENE, THIAMIN, RIBOFLAVIN, AND NIACIN DURING LARGE‐SCALE FOOD SERVICE OF DEHYDRATED CARROTS1
- 1 January 1946
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 11 (1) , 61-68
- https://doi.org/10.1111/j.1365-2621.1946.tb16327.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Losses of Vitamins Which May Occur During the Cooking of Dehydrated VegetablesAmerican Journal of Public Health and the Nations Health, 1943
- Determination of Thiamine in VegetablesIndustrial & Engineering Chemistry Analytical Edition, 1942
- 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 METHOD FOR THE DETERMINATION OF NICOTINIC ACIDPublished by Elsevier ,1941
- A Microbiological Assay for RiboflavinIndustrial & Engineering Chemistry Analytical Edition, 1939