Thiamine and Riboflavin Retention in Braised Meat-Reference-Cited by-同舟云学术

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Thiamine and Riboflavin Retention in Braised Meat

Published:1965-09 Issue:3 Volume:47 Page:205-208
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Noble Isabel

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference15 articles.

1. The nutriture of people;Morgan,1959

2. Agric. Research Serv.: Food Consumption and Dietary Levels of Households in United States. USDA ARS 62-6, Aug., 1957.

3. Thiamine and riboflavin retention in veal;Asp;J. Am. Dietet. A.,1953

4. Thiamine and riboflavin in roast beef;Noble;J. Am. Dietet. A.,1960

5. Statistical Methods;Snedecor,1956

Cited by 4 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. Nutritional effects of food processing;International Journal of Food Science & Technology;2007-06-28

2. Effects of Food Preparation Procedures in Nutrient Retention with Emphasis on Foodservice Practices;Nutritional Evaluation of Food Processing;1988

3. Thiamin Content and Retention in Venison1;Journal of the American Dietetic Association;1972-01

4. Thiamine and Riboflavin Retention in Cooked Variety Meats1;Journal of the American Dietetic Association;1970-03

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