Retention of the B Vitamins in Beef and Lamb After Stewing1
- 1 July 1947
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 23 (7), 613-616
- https://doi.org/10.1016/s0002-8223(21)43803-4
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- REACTION RATES FOR DECOMPOSITION OF THIAMIN IN PORK AT VARIOUS COOKING TEMPERATURESJournal of Food Science, 1945
- Retention of the B-Vitamins in Rare and Well-Done BeefJournal of Nutrition, 1944
- Thiamine in Beef Muscle. A Comparison of Values of the Thiochrome Reaction Applied with and without AdsorptionIndustrial & Engineering Chemistry Analytical Edition, 1944
- The Retention of Vitamins in Veal and Lamb During CookingJournal of Nutrition, 1943