THE B VITAMIN CONTENT OF RAW AND COOKED SWEET POTATOES
- 1 July 1945
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 10 (4) , 325-329
- https://doi.org/10.1111/j.1365-2621.1945.tb16174.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Retention of the B-Vitamins in Rare and Well-Done BeefJournal of Nutrition, 1944
- THIAMINE DETERMINATION BY THE FUNGUS‐GROWTH METHOD AND ITS COMPARISON WITH OTHER METHODS1Journal of Food Science, 1943
- Losses of B Vitamins Due to Cooking of FoodsJournal of Nutrition, 1943
- Microbiological Determination of Pantothenic Acid. Further StudiesIndustrial & Engineering Chemistry Analytical Edition, 1943
- The vitamin B1 content of potatoesBiochemical Journal, 1943
- Determination of Nicotinic Acid Modifications in the Microbiological MethodIndustrial & Engineering Chemistry Analytical Edition, 1943
- The Nicotinic Acid Content of Common Fruits and Vegetables as Prepared for Human ConsumptionJournal of Nutrition, 1943
- Studies of the Average American DietJournal of Nutrition, 1942
- EFFECT OF FERTILIZING TREATMENT ON VITAMIN A CONTENT OF SWEET POTATOES1Journal of Food Science, 1940
- A Microbiological Assay for RiboflavinIndustrial & Engineering Chemistry Analytical Edition, 1939