RETENTION OF B VITAMINS AFTER LARGE‐SCALE COOKING OF MEAT. I. SUITABILITY OF LEFT AND RIGHT MUSCLES FOR RETENTION STUDIES
- 1 November 1948
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 13 (6) , 472-474
- https://doi.org/10.1111/j.1365-2621.1948.tb16645.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- RIBOFLAVIN CONTENT OF BEEF1,2Journal of Food Science, 1944
- RIBOFLAVIN AND THIAMIN CONTENTS OF PORK LOIN MUSCLES AND THEIR RETENTION DURING COOKING1,2Journal of Food Science, 1944
- Retention of the B-Vitamins in Rare and Well-Done BeefJournal of Nutrition, 1944
- Vitamin B1 in vertebrate muscleBiochemical Journal, 1940