The Distribution of Riboflavin in Meat and Meat Products
Author:
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/18/5/517/23638220/jn0180050517.pdf
Cited by 22 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. Vitamin Content of Broiler Meat as Affected by Age, Sex, Thawing and Cooking;Poultry Science;1971-07
2. Thiamine and Riboflavin Retention in Cooked Variety Meats1;Journal of the American Dietetic Association;1970-03
3. RIBOFLAVINE;The Vitamin Co-Factors of Enzyme Systems;1966
4. Fluorescence in the Tapetum of the Cat's Eye;Archives of Ophthalmology;1963-10-01
5. The Concentration of Riboflavin in the Tissues of the Embryos, Larvae, Juveniles, and Adults of the Frog, Rana Pipiens Pipiens;Physiological Zoology;1951-01
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