THIAMIN CONTENT OF FRESH AND FROZEN PEAS AND CORN BEFORE AND AFTER COOKING1,2
- 1 September 1943
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 8 (5), 420-427
- https://doi.org/10.1111/j.1365-2621.1943.tb16577.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Determination of Thiamine in VegetablesIndustrial & Engineering Chemistry Analytical Edition, 1942
- VITAMIN B1 AND VITAMIN B2 (G) CONTENT OF VEGETABLES AS INFLUENCED BY QUICK‐FREEZING AND CANNING1, 2Journal of Food Science, 1940
- Observations on the distribution of vitamin B1 in some plant familiesBiochemical Journal, 1940
- Effect of Cooking Upon the Thiamin Content of FoodsJournal of Nutrition, 1940
- VITAMIN VALUES OF GARDEN‐TYPE PEAS PRESERVED BY FROZEN‐PACK METHOD. III. THIAMIN (VITAMIN B1)Journal of Food Science, 1939
- The vitamin B1 content of foodsBiochemical Journal, 1938
- Losses of Vitamin C During the Cooking of Swiss ChardJournal of Nutrition, 1937