Author:
Griswold Ruth M.,Jans Loretta M.,Halliday Evelyn G.
Subject
Nutrition and Dietetics,Food Science
Reference10 articles.
1. The effect of cooking on the thiamine, riboflavin, and niacin content of sweetbreads;Griswold;J. Am. Dietet. A.,1947
2. The Vitamin Content of Meat;Waisman,1941
3. The distribution of riboflavin in meat and meat products;Mickelsen;J. Nutrition,1939
4. Quantitative estimation of nicotinicacid in biological material;Bandier;Biochem. J.,1939
5. Vitamin content of variety meats;McIntire;J. Nutrition,1944
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