VITAMIN CONTENT OF DEHYDRATED MEATS1
- 1 September 1946
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 11 (5), 419-424
- https://doi.org/10.1111/j.1365-2621.1946.tb16370.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- THE TITRIMETRIC DETERMINATION OF “LACTOBACILLUS CASEI FACTOR” AND “FOLIC ACID”Published by Elsevier ,1945
- PRELIMINARY STUDIES ON STABILIZATION OF THIAMIN IN DEHYDRATED FOODS1Journal of Food Science, 1944
- Vitamin Retention in Processed MeatIndustrial & Engineering Chemistry, 1944
- VITAMIN B‐COMPLEX STUDIES ON DEHYDRATED MEATS1Journal of Food Science, 1944
- THE USE OF STREPTOCOCCUS LACTIS R FOR THE MEASUREMENT OF “FOLIC ACID”Published by Elsevier ,1944
- Fluorometric Determination of Riboflavin in Pork ProductsIndustrial & Engineering Chemistry Analytical Edition, 1943
- Determination of Nicotinic Acid Modifications in the Microbiological MethodIndustrial & Engineering Chemistry Analytical Edition, 1943
- The Retention of Vitamins in Meat during CookingJournal of Nutrition, 1943
- A MICROBIOLOGICAL ASSAY FOR BIOTINPublished by Elsevier ,1942
- A Microbiological Assay for RiboflavinIndustrial & Engineering Chemistry Analytical Edition, 1939