Thiamine Retention in Meats after Various Heat Treatments
- 1 January 1962
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 40 (1) , 35-38
- https://doi.org/10.1016/s0002-8223(21)15717-7
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Thiamine and Riboflavin in Roast ReefJournal of the American Dietetic Association, 1960
- The Retention of Vitamin B6 in Meat during CookingJournal of Nutrition, 1959
- MICROBIOLOGICAL ASSAY FOR THIAMIN USING LACTOBACILLUS VIRIDESCENSJournal of Bacteriology, 1957
- REACTION RATES FOR DECOMPOSITION OF THIAMIN IN PORK AT VARIOUS COOKING TEMPERATURESJournal of Food Science, 1945
- The Retention of Vitamins in Pork Hams During CuringJournal of Nutrition, 1944
- STABILITY OF THIAMINE TO HEATPublished by Elsevier ,1943
- STABILITY OF THIAMINE TO HEATPublished by Elsevier ,1943