Thiamine and Riboflavin Retention in Beef During Roasting, Canning, and Corning-Reference-Cited by-同舟云学术

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Thiamine and Riboflavin Retention in Beef During Roasting, Canning, and Corning

Published:1949-12 Issue:12 Volume:25 Page:1024-1027
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Mayfield Helen L.,Hedrick Marjorie T.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference18 articles.

1. Home canning of fruits, vegetables and meats;Stanley;U. S. D. A. Farmers' Bull.,1936

2. Bureau of Human Nutrition and Home Economics: Home canning of meat. U. S. D. A. Circ. AWI-110, 1945.

3. A standard thiochrome assay for the determination of thiamine in cereal products;Hennessy;Cereal Chemists' Bull.,1942

4. Brady, D. E.: Personal communication.

Cited by 2 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. Clinical Significance of Riboflavin Deficiency;Nutritional Elements and Clinical Biochemistry;1980

2. The Thermal Destruction of Vitamin B1 in Foods;Advances in Food Research;1955

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