Excessively High Riboflavin Retention during Braising of Beef. A Comparison of Methods of Assay
- 1 May 1946
- journal article
- research article
- Published by American Chemical Society (ACS) in Industrial & Engineering Chemistry Analytical Edition
- Vol. 18 (5), 296-301
- https://doi.org/10.1021/i560153a010
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- Vitamin Content of Variety MeatsJournal of Nutrition, 1944
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- 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
- Combined Determination of Riboflavin and Thiamin in Food ProductsIndustrial & Engineering Chemistry Analytical Edition, 1941
- THE URINARY EXCRETION OF RIBOFLAVIN FLUOROMETRIC METHODS FOR ITS ESTIMATIONJCI Insight, 1940