The Effect of Institutional Cooking Methods on the Vitamin Content of Foods
- 1 October 1944
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 28 (4) , 255-261
- https://doi.org/10.1093/jn/28.4.255
Abstract
Anne W. Wertz, C. Edith Weir; The Effect of Institutional Cooking Methods on the Vitamin Content of FoodsI. The Thiamine Content of Potatoes, The Journal of NuKeywords
This publication has 6 references indexed in Scilit:
- Losses of Vitamins in Large-Scale CookeryJournal of Nutrition, 1943
- Effect of Restaurant Cooking and Service on Vitamin Content of Foods1Journal of the American Dietetic Association, 1943
- NUTRITIONAL ASPECTS OF FEEDING AN ARMYJAMA, 1942
- Studies of the Average American DietJournal of Nutrition, 1942
- Effect of Cooking Upon the Thiamin Content of FoodsJournal of Nutrition, 1940
- The Determination of Free and Phosphorylated Thiamin by a Modified Thiochrome AssayJournal of the American Chemical Society, 1939