Excessively High Riboflavin Retention during Braising of Beef. A Comparison of Methods of Assay
- 1 May 1946
- journal article
- research article
- Published by American Chemical Society (ACS) in Industrial & Engineering Chemistry Analytical Edition
- Vol. 18 (5) , 296-301
- https://doi.org/10.1021/i560153a010
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Determination of Riboflavin in Low-Potency Foods and FeedsIndustrial & Engineering Chemistry Analytical Edition, 1945
- Vitamin Content of Variety MeatsJournal of Nutrition, 1944
- Retention of the B-Vitamins in Rare and Well-Done BeefJournal of Nutrition, 1944
- The Retention of Vitamins in Pork Hams During CuringJournal of Nutrition, 1944
- The Retention of Vitamins in Veal and Lamb During CookingJournal of Nutrition, 1943
- Fluorometric Determination of Riboflavin in Pork ProductsIndustrial & 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 URINARY EXCRETION OF RIBOFLAVIN FLUOROMETRIC METHODS FOR ITS ESTIMATIONJournal of Clinical Investigation, 1940