VITAMIN CONTENT OF BROILER MEAT AS AFFECTED BY AGE, SEX, THAWING AND COOKING

被引：10

作者：

SINGH, SP

ESSARY, EO

机构：

来源：

关键词：

D O I：

10.3382/ps.0501150

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1150 / +

页数：1

共 17 条

[1] Losses of B vitamins due to cooking of foods
Cheldelin, VH
Woods, AM
Williams, RJ
[J]. JOURNAL OF NUTRITION, 1943, 26 (05) : 477 - 485
[2] COOK BB, 1949, FOOD RES, V14, P449
[3] The nicotinic acid content of meat
Dann, WJ
Handler, P
[J]. JOURNAL OF NUTRITION, 1942, 24 (02) : 153 - 158
[4] MULTIPLE RANGE AND MULTIPLE F TESTS
DUNCAN, DB
[J]. BIOMETRICS, 1955, 11 (01) : 1 - 42
[5] HODSON A. Z., 1941, FOOD RES, V6, P175
[6] HOLMAN W I, 1956, Nutr Abstr Rev, V26, P277
[7] Nicotinic acid content of meat and meat products
McIntire, JM
Waisman, HA
Henderson, LM
Elvehjem, CA
[J]. JOURNAL OF NUTRITION, 1941, 22 (05) : 535 - 540
[8] The distribution of riboflavin in meat and meat products
Mickelsen, O
Waisman, HA
Elvehjem, CA
[J]. JOURNAL OF NUTRITION, 1939, 18 (05) : 517 - 526
[9] The distribution of vitamin B-1 (thiamin) in meat and meat products
Mickelsen, O
Waisman, HA
Elvehjem, CA
[J]. JOURNAL OF NUTRITION, 1939, 17 (03) : 269 - 280
[10] MILLARES R, 1949, FOOD RES, V14, P131