THIAMINE, RIBOFLAVIN, AND NIACIN COSTENT OF TURKEY TISSUES AS AFFECTED BY STORAGE AND COOKING
- 1 November 1949
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 14 (6), 449-458
- https://doi.org/10.1111/j.1365-2621.1949.tb16255.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- THIAMIN, RIBOFLAVIN, AND NIACIN CONTENT OF WALNUTSJournal of Food Science, 1949
- VITAMIN CONTENT OF PRUNES AS AFFECTED BY STORAGE AND OTHER FACTORS1Journal of Food Science, 1944
- Fluorometric Determination of Riboflavin in Pork ProductsIndustrial & Engineering Chemistry Analytical Edition, 1943
- Determination of Thiamin by Thiochrome ReactionIndustrial & Engineering Chemistry Analytical Edition, 1941
- A MICROBIOLOGICAL METHOD FOR THE DETERMINATION OF NICOTINIC ACIDPublished by Elsevier ,1941
- A Microbiological Assay for RiboflavinIndustrial & Engineering Chemistry Analytical Edition, 1939
- The Effect of Certain Fish Meals and Fish Oils in the Ration on the Flavor of the TurkeyPoultry Science, 1938