Storage Effects on Beef, Effect of Three Years of Freezer Storage on the Thiamine, Riboflavin, and Niacin Content of Ripened and Unripened Beef
Author:
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf60130a025
Cited by 8 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. Nutritional effects of food processing;International Journal of Food Science & Technology;2007-06-28
2. A Modified Vitamin Regimen for Vitamin B2, A, and E Administration in Very-Low–Birth-Weight Infants;Journal of Pediatric Gastroenterology and Nutrition;2004-04
3. A Modified Vitamin Regimen for Vitamin B2, A, and E Administration in Very‐Low–Birth‐Weight Infants;Journal of Pediatric Gastroenterology and Nutrition;2004-04
4. THE EFFECT OF FREEZING RATE, STORAGE AND COOKING ON SOME B-VITAMINS IN BEEF AND PORK ROASTS;Foodservice Research International;1996-06
5. Effects of Frozen Storage Time;Developments in Food Science;1989
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