VITAMIN B‐COMPLEX STUDIES ON DEHYDRATED MEATS1
- 1 March 1944
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 9 (2) , 92-99
- https://doi.org/10.1111/j.1365-2621.1944.tb16665.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- The Retention of the Nutritive Quality of Beef and Pork Muscle Proteins during Dehydration, Canning, Roasting, and FryingJournal of Nutrition, 1944
- The Retention of Vitamins in Meat during CookingJournal of Nutrition, 1943
- Dehydration of MeatIndustrial & Engineering Chemistry, 1943
- Preparation of Samples for Microbiological Determination of RiboflavinIndustrial & Engineering Chemistry Analytical Edition, 1942
- Growth Stimulants in Microbiological Assay for Riboflavin and Pantothenic AcidIndustrial & Engineering Chemistry Analytical Edition, 1942
- Studies of the Average American DietJournal of Nutrition, 1942
- Determination of Thiamin by Thiochrome ReactionIndustrial & Engineering Chemistry Analytical Edition, 1941