Thiamine and Riboflavin Retention in Veal
- 1 March 1953
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 29 (3) , 251-253
- https://doi.org/10.1016/s0002-8223(21)31717-5
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Rapid Determination of Fat in Meat and Meat ProductsIndustrial & Engineering Chemistry Analytical Edition, 1945
- The Retention of Vitamins in Veal and Lamb During CookingJournal of Nutrition, 1943
- Fluorometric Determination of Riboflavin in Pork ProductsIndustrial & Engineering Chemistry Analytical Edition, 1943
- Combined Determination of Riboflavin and Thiamin in Food ProductsIndustrial & Engineering Chemistry Analytical Edition, 1941