Nutritive Value of Canned and Dehydrated Meat and Meat Products
- 1 June 1944
- journal article
- Published by American Public Health Association in American Journal of Public Health and the Nations Health
- Vol. 34 (6), 587-592
- https://doi.org/10.2105/ajph.34.6.587
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- The Retention of the Nutritive Quality of Beef and Pork Muscle Proteins during Dehydration, Canning, Roasting, and FryingJournal of Nutrition, 1944
- Losses of Vitamins Which May Occur during the Storage of Dehydrated VegetablesAmerican Journal of Public Health and the Nations Health, 1943
- THE VITAMIN B1 CONTENT OF CANNED PORKCanadian Journal of Research, 1943
- The Nicotinic Acid Content of Common Fruits and Vegetables as Prepared for Human ConsumptionJournal of Nutrition, 1943
- NUTRITIONAL ASPECTS OF FEEDING AN ARMYJAMA, 1942
- Thiamin Content of Milk in Relation to Vitamin B1 Requirement of InfantsAmerican Journal of Public Health and the Nations Health, 1942
- Vitamin‐B1. Estimation in wheatmeal and brown bread and stability of different forms of vitamin‐b1, during bread‐makingJournal of the Society of Chemical Industry, 1942
- Combined Determination of Riboflavin and Thiamin in Food ProductsIndustrial & Engineering Chemistry Analytical Edition, 1941
- The Effect of Heat Upon the Biological Value of Meat ProteinJournal of Nutrition, 1934