Riboflavin Content of Chicken Meats as Affected by Level of Intake-Reference-Cited by-同舟云学术

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Riboflavin Content of Chicken Meats as Affected by Level of Intake

Published:1947-03 Issue:2 Volume:26 Page:126-127
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Stamberg Olof E.,Petersen Charlie F.,Lampman C.E.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/26/2/126/4285430/poultrysci26-0126.pdf

Reference3 articles.

1. The influence of dietary riboflavin on the content of this vitamin in chicken tissue;Hodson;J. Nutrition,1940

2. Effect of cooking on riboflavin content of chicken meats;Hodson;Food Research,1941

3. Fluorometric determination of riboflavin in pork products;Peterson;Ind. Eng. Chem. Anal. Ed.,1943

Cited by 10 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. Removal of Vitamin and Trace Mineral Supplements from Broiler Finisher Diets;Journal of Applied Poultry Research;1997-07

2. Effect of Feeding Three Levels of Riboflavin, Niacin and Vitamin B6to Male Chickens on the Nutrient Composition of Broiler Breast Meat;Journal of Food Science;1984-03

3. VITAMIN B6, AND NIACIN CONTENTS OF BROILER MEAT OF DIFFERENT STRAINS, SEXES, AND PRODUCTION REGIONS;Journal of Food Science;1980-07

4. Factors Influencing Dressing Percentage and Tissue Composition of Broilers;Poultry Science;1974-11

5. Vitamin Content of Broiler Meat as Affected by Age, Sex, Thawing and Cooking;Poultry Science;1971-07

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