The riboflavin content of fish products

被引：3

作者：

Billings, FL

Biely, J

Fisher, H

Hedreen, C

机构：

来源：

JOURNAL OF NUTRITION | 1941年 / 22卷 / 04期

关键词：

D O I：

10.1093/jn/22.4.425

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：425 / 430

页数：6

共 15 条

[1]

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[2]

BILLINGS FL, 1940, UNPUB RIBOFLAVIN CON

[3]

CULTON THOS. G., 1941, POULTRY SCI, V20, P3, DOI 10.3382/ps.0200003

[4]

DANIEL EP, 1937, U S D A MISC PUB, V275, P73

[5] The riboflavin content of meats [J].

Darby, WJ ;

Day, PL .

JOURNAL OF NUTRITION, 1938, 16 (03) :209-218

[6] Determination of vitamin B-2 (riboflavin) comparison of bioassay, microbiological, and fluorometric methods [J].

Emmett, AD ;

Bird, OD ;

Brown, RA ;

Peacock, G ;

Vandenbelt, JM .

INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1941, 13 :0219-0221

[7]

Hoagland R, 1930, J AGRIC RES, V41, P0205

[8] The influence of dietary riboflavin on the content of this vitamin in chicken tissue [J].

Hodson, AZ .

JOURNAL OF NUTRITION, 1940, 20 (04) :377-382

[9]

LASSEN SH, 1940, Patent No. 2188008

[10] New research about the vitamins in fish and fish products [J].

Lunde, G .

ANGEWANDTE CHEMIE, 1939, 52 :521-524

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