Author:
Westerman Beulah D.,Vail Gladys E.,Kalen June,Stone Miriam,Mackintosh D.L.
Subject
Nutrition and Dietetics,Food Science
Reference9 articles.
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3. Thiamin, riboflavin, and niacin content of raw and cooked pork from grain-fed and garbage-fed pigs;Hartzler;Food Research,1949
4. Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. 1. Pork;Causey;Food Research,1950
5. Retention of B vitamins after large-scale cooking of meat. 2. Roasting by two methods;Cover;J. Am. Dietet. A.,1949
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