Losses of B Vitamins Due to Cooking of Foods
- 1 November 1943
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 26 (5) , 477-485
- https://doi.org/10.1093/jn/26.5.477
Abstract
Cooking losses as determined with microorganisms, have been determined in thirty foods for riboflavin, nicotinic acid, pantothenic acid, biotin, inositol and folic acid. These are summarized below.Keywords
This publication has 4 references indexed in Scilit:
- The Retention of Vitamins in Meat during CookingJournal of Nutrition, 1943
- The Nicotinic Acid Content of MeatJournal of Nutrition, 1942
- Destruction of Riboflavin by LightScience, 1942
- Studies of the Average American DietJournal of Nutrition, 1942