Retention of B Vitamins after Large-Scale Cooking of Meat. II. Roasting by Two Methods
- 1 November 1949
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 25 (11) , 949-952
- https://doi.org/10.1016/s0002-8223(21)29996-3
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- RETENTION OF B VITAMINS AFTER LARGE‐SCALE COOKING OF MEAT. I. SUITABILITY OF LEFT AND RIGHT MUSCLES FOR RETENTION STUDIESJournal of Food Science, 1948
- Retention of the B-Vitamins in Rare and Well-Done BeefJournal of Nutrition, 1944