The Choline and Pyridoxine Content of Meats
- 1 October 1944
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 28 (4) , 219-223
- https://doi.org/10.1093/jn/28.4.219
Abstract
J. M. McIntire, B. S. Schweigert, C. A. Elvehjem; The Choline and Pyridoxine Content of Meats, The Journal of Nutrition, Volume 28, Issue 4, 1 October 1944, PaKeywords
This publication has 8 references indexed in Scilit:
- Vitamin Content of Variety MeatsJournal of Nutrition, 1944
- The Retention of Vitamins in Pork Hams During CuringJournal of Nutrition, 1944
- The Retention of Vitamins in Veal and Lamb During CookingJournal of Nutrition, 1943
- The Choline Content of Animal and Plant ProductsJournal of Nutrition, 1943
- Yeast Microbiological Methods for Determination of Vitamins PYRIDOXINEIndustrial & Engineering Chemistry Analytical Edition, 1943
- The Retention of Vitamins in Meat during CookingJournal of Nutrition, 1943
- MODIFIED METHODS FOR THE CHEMICAL AND BIOLOGICAL DETERMINATION OF CHOLINEPublished by Elsevier ,1942
- The Distribution of Pyridoxine (Vitamin B6) in Meat and Meat ProductsJournal of Nutrition, 1941