RETENTION OF SOME VITAMINS OF THE B‐COMPLEX IN BEEF DURING COOKING1
- 1 May 1947
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 12 (3) , 203-211
- https://doi.org/10.1111/j.1365-2621.1947.tb16411.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
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- Microbiological Determination of Pantothenic Acid. Further StudiesIndustrial & Engineering Chemistry Analytical Edition, 1943
- Determination of Nicotinic Acid Modifications in the Microbiological MethodIndustrial & Engineering Chemistry Analytical Edition, 1943
- The Retention of Vitamins in Meats during Storage, Curing and CookingJournal of Nutrition, 1943
- The Retention of Vitamins in Meat during CookingJournal of Nutrition, 1943
- Combined Determination of Riboflavin and Thiamin in Food ProductsIndustrial & Engineering Chemistry Analytical Edition, 1941
- The Determination of Free and Phosphorylated Thiamin by a Modified Thiochrome AssayJournal of the American Chemical Society, 1939