RIBOFLAVIN AND THIAMIN CONTENTS OF PORK LOIN MUSCLES AND THEIR RETENTION DURING COOKING1,2
- 1 September 1944
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 9 (5), 400-405
- https://doi.org/10.1111/j.1365-2621.1944.tb16707.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Fluorometric Determination of Riboflavin in Pork ProductsIndustrial & Engineering Chemistry Analytical Edition, 1943
- Studies of the Average American DietJournal of Nutrition, 1943
- The Retention of Vitamins in Meats during Storage, Curing and CookingJournal of Nutrition, 1943
- The Retention of Vitamins in Meat during CookingJournal of Nutrition, 1943
- Studies of the Average American DietJournal of Nutrition, 1942
- Combined Determination of Riboflavin and Thiamin in Food ProductsIndustrial & Engineering Chemistry Analytical Edition, 1941
- The Distribution of Riboflavin in Meat and Meat ProductsJournal of Nutrition, 1939