Nutritive Value of Canned and Dehydrated Meat and Meat Products

This publication has 9 references indexed in Scilit:

• The Retention of the Nutritive Quality of Beef and Pork Muscle Proteins during Dehydration, Canning, Roasting, and Frying
  Journal of Nutrition, 1944
• Losses of Vitamins Which May Occur during the Storage of Dehydrated Vegetables
  American Journal of Public Health and the Nations Health, 1943
• THE VITAMIN B₁ CONTENT OF CANNED PORK
  Canadian Journal of Research, 1943
• The Nicotinic Acid Content of Common Fruits and Vegetables as Prepared for Human Consumption
  Journal of Nutrition, 1943
• NUTRITIONAL ASPECTS OF FEEDING AN ARMY
  JAMA, 1942
• Thiamin Content of Milk in Relation to Vitamin B₁ Requirement of Infants
  American Journal of Public Health and the Nations Health, 1942
• Vitamin‐B₁. Estimation in wheatmeal and brown bread and stability of different forms of vitamin‐b₁, during bread‐making
  Journal of the Society of Chemical Industry, 1942
• Combined Determination of Riboflavin and Thiamin in Food Products
  Industrial & Engineering Chemistry Analytical Edition, 1941
• The Effect of Heat Upon the Biological Value of Meat Protein
  Journal of Nutrition, 1934