EFFECT ON THIAMIN RETENTION OF ADDING A CARBOHYDRATE VEGETABLE TO BEEF STEW1-Reference-Cited by-同舟云学术

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EFFECT ON THIAMIN RETENTION OF ADDING A CARBOHYDRATE VEGETABLE TO BEEF STEW1

Published:2006-08-25 Issue:6 Volume:13 Page:475-481
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

COVER SYLVIA,SMITH WILLIAM H.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1948.tb16646.x/fullpdf

Reference14 articles.

1. Effect of cooking upon vitamin B1 content of foods;Aughey;J. Nutrition,1940

2. Retention of B vitamins in beef and lamb after stewing. II. Thiamine;Cover;J. Am. Dietetic Assoc.,1947

3. Retention of the B vitamins in beef and lamb after stewing. VI. Similarities and differences among the four vitamins;Hays;J. Am. Dietetic Assoc.,1947

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. References;Food Processing and Nutrition;1978

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

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