Effect of Electronic Cookery on Thiamine and Riboflavin in Buffered Solutions1
- 1 February 1970
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 56 (2), 133-135
- https://doi.org/10.1016/s0002-8223(21)13197-9
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
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- The Thermal Destruction of Vitamin B1 in FoodsPublished by Elsevier ,1955
- Effect of Reheating on Palatability, Nutritive Value, and Bacterial Count of Frozen Cooked Foods: II. Meat Dishes1Journal of the American Dietetic Association, 1951
- EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. I: PORK1Journal of Food Science, 1950
- Effect of Electronic Cooking on Nutritive Value of FoodsJournal of the American Dietetic Association, 1949
- THE USE OF LACTOBACILLUS FERMENTUM 36 FOR THIAMINE ASSAYPublished by Elsevier ,1944