Effect of Cooking Upon the Thiamin Content of Foods
Author:
Affiliation:
1. Bureau of Home Economics, United States Department of Agriculture, Washington, D. C.
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/19/3/285/24119366/jn0190030285.pdf
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3. Proximate composition and mineral content of selected Tanzanian vegetables and the effect of traditional processing on the retention of ascorbic acid, riboflavin and thiamine;Plant Foods for Human Nutrition;1995-10
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