Thiamine and Riboflavin Retention in Beef and Veal Heart1
- 1 September 1951
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 27 (9) , 752-755
- https://doi.org/10.1016/s0002-8223(21)30918-x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- THE THIAMIN CONTENT OF MEATCanadian Journal of Research, 1946
- Rapid Determination of Fat in Meat and Meat ProductsIndustrial & Engineering Chemistry Analytical Edition, 1945
- Vitamin Content of Variety MeatsJournal of Nutrition, 1944
- Fluorometric Determination of Riboflavin in Pork ProductsIndustrial & Engineering Chemistry Analytical Edition, 1943
- Combined Determination of Riboflavin and Thiamin in Food ProductsIndustrial & Engineering Chemistry Analytical Edition, 1941