FURTHER STUDIES ON THE THIAMIN VALUES OF FROZEN PEASl
- 1 March 1943
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 8 (2), 123-127
- https://doi.org/10.1111/j.1365-2621.1943.tb16553.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- The Thiamin (Vitamin B1) Values of Wheat Germ Muffins1Journal of the American Dietetic Association, 1941
- VITAMIN B1 AND VITAMIN B2 (G) CONTENT OF VEGETABLES AS INFLUENCED BY QUICK‐FREEZING AND CANNING1, 2Journal of Food Science, 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
- Vitamin B and G Values of Peas and Lima Beans under Various ConditionsJournal of Nutrition, 1937