Author:
MEYER BERNADINE H.,MYSINGER MARY ANN,WODARSKI LOIS ANN
Subject
Nutrition and Dietetics,Food Science
Reference17 articles.
1. Losses of B vitamins due to cooking of foods;CHELDELIN;J. Nutr.,1943
2. Retention of the B-vitamins in rare and well-done beef;COVER;J. Nutr.,1944
3. Retention of the B-vitamins in beef and lamb after stewing. 3. Pantothenic acid;COVER;J. Am. Dietet. A.,1947
4. Retention of some vitamins of the B-complex in beef during cooking;MEYER;Food Research,1947
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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