Thiamine content of vegetables - Effect of commercial canning

[1] ADAM WB, 1941, CHEM IND, P427

[2] Determination of thiamin by the thiochrome reaction [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1941, 13 : 0380 - 0384

[3] Farrell Kenneth T., 1942, FOOD RES, V7, P171

[4] FELLERS C. R., 1940, FOOD RES, V5, P495

[5] FINCKE MARGARET L., 1939, FOOD RES, V4, P605

[6] HARRIS RS, 1940, P 1 FOOD C I FOOD TE, V1, P109

[7] LANGLEY DD, 1933, MONT AGR EXPT STA B, V276

[8] The conduct of vitamin B-1 in the cooking and conserving of vegetables [J]. ANGEWANDTE CHEMIE, 1940, 53 : 123 - 125

[9] MAYFIELD HL, 1939, MONT AGR EXPT STA B, V373

[10] MOYER J. C., 1943, Food Research, V8, P58

[1] ADAM WB, 1941, CHEM IND, P427

[2] Determination of thiamin by the thiochrome reaction [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1941, 13 : 0380 - 0384

[3] Farrell Kenneth T., 1942, FOOD RES, V7, P171

[4] FELLERS C. R., 1940, FOOD RES, V5, P495

[5] FINCKE MARGARET L., 1939, FOOD RES, V4, P605

[6] HARRIS RS, 1940, P 1 FOOD C I FOOD TE, V1, P109

[7] LANGLEY DD, 1933, MONT AGR EXPT STA B, V276

[8] The conduct of vitamin B-1 in the cooking and conserving of vegetables [J]. ANGEWANDTE CHEMIE, 1940, 53 : 123 - 125

[9] MAYFIELD HL, 1939, MONT AGR EXPT STA B, V373

[10] MOYER J. C., 1943, Food Research, V8, P58