Thiamine and Riboflavin Retention in Braised Meat
- 1 September 1965
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 47 (3) , 205-208
- https://doi.org/10.1016/s0002-8223(21)20148-x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Thiamine and Riboflavin in Roast ReefJournal of the American Dietetic Association, 1960
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- Comparison of Grades of Beef Rounds. Effect of Cooking Times on Payability and CostJournal of the American Dietetic Association, 1954
- Thiamine and Riboflavin Retention in VealJournal of the American Dietetic Association, 1953
- Retention of the B-Vitamins in Rare and Well-Done BeefJournal of Nutrition, 1944