The vitamin B1 content of foods
Author:
Affiliation:
1. The Research Laboratories, Vitamins Limited, Hammersmith, London, W. 6
Publisher
Portland Press Ltd.
Link
https://portlandpress.com/biochemj/article-pdf/32/12/2156/793861/bj0322156.pdf
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Thiamine and Riboflavin Retention in Beef Tongue1;Journal of the American Dietetic Association;1948-12
2. THIAMIN CONTENT OF FRESH AND FROZEN PEAS AND CORN BEFORE AND AFTER COOKING2;Journal of Food Science;1943-09
3. FURTHER STUDIES ON THE THIAMIN VALUES OF FROZEN PEAS;Journal of Food Science;1943-03
4. The Levels of Some of the Vitamin B Complex Factors at Various Stages of Brewing;Proceedings. Annual meeting - American Society of Brewing Chemists;1942-05
5. Nutrition and Health in Pasadena;American Journal of Public Health and the Nations Health;1940-08
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