Thiamine and Riboflavin Retention in Cooked Variety Meats1
- 1 March 1970
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 56 (3) , 225-228
- https://doi.org/10.1016/s0002-8223(21)13238-9
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Thiamine and Riboflavin Retention in Braised MeatJournal of the American Dietetic Association, 1965
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF ORGAN MEATS aJournal of Food Science, 1953
- Thiamine and Riboflavin Retention in Beef and Veal Heart1Journal of the American Dietetic Association, 1951
- Retention of Thiamine, Riboflavin, and Niacin in Pork Hearts and Beef KidneysJournal of the American Dietetic Association, 1949
- The Effect of Cooking on the Thiamine, Riboflavin, and Niacin Content of Sweetbreads1Journal of the American Dietetic Association, 1947
- THE THIAMIN CONTENT OF MEATCanadian Journal of Research, 1946
- 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