Author:
Asp Elaine,Noble Isabel,Gomez Lucille
Subject
Nutrition and Dietetics,Food Science
Reference5 articles.
1. The retention of vitamins in veal and lamb during cooking;McIntire;J. Nutrition,1943
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4. Rapid determination of fat in meat and meat products;Oesting;Indust. & Engin. Chem., Anal. Ed.,1945
5. Bureau of Human Nutrition and Home Economics in cooperation with National Research Council: Tables of Food Composition in Terms of Eleven Nutrients. U.S.D.A. Misc. Pub. No. 572, 1945.
Cited by
3 articles.
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1. B-vitamin retention in meat during storage and preparation. A review;Journal of the American Dietetic Association;1976-09
2. Thiamin Content and Retention in Venison1;Journal of the American Dietetic Association;1972-01
3. Thiamine and Riboflavin Retention in Braised Meat;Journal of the American Dietetic Association;1965-09