EFFECT OF COOKING ON RIBOFLAVIN CONTENT OF CHICKEN MEAT
- 1 March 1941
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 6 (2) , 175-178
- https://doi.org/10.1111/j.1365-2621.1941.tb16281.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- A FLUOROMETRIC METHOD FOR DETERMINING THE RIBOFLAVIN CONTENT OF FOODSTUFFSJournal of Biological Chemistry, 1939
- The Distribution of Riboflavin in Meat and Meat ProductsJournal of Nutrition, 1939