THE STABILITY OF THIAMINE, RIBOFLAVIN, AND NICOTINIC ACID OF LAMB CHOPS DURING FROZEN STORAGE AND SUBSEQUENT COOKINGa
- 1 January 1952
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 17 (1-6) , 24-30
- https://doi.org/10.1111/j.1365-2621.1952.tb16734.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- THE THIAMIN CONTENT OF MEATCanadian Journal of Research, 1946
- THE DETERMINATION OF THIAMINE IN URINE BY MEANS OF THE THIOCHROME TECHNIQUEPublished by Elsevier ,1945