Vitamin content of variety meats

[1] ANDREWS J. S., 1943, Cereal Chemistry, V20, P3

[2] CHELDELIN VH, 1942, U TEXAS PUB, V4237, P105

[3] *COMMI PREP FACT, 1942, MEAT MEAT COOK, P94

[4] Combined determination of riboflavin and thiamin in food products [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1941, 13 : 0385 - 0388

[5] The nicotinic acid content of meat [J]. JOURNAL OF NUTRITION, 1942, 24 (02) : 153 - 158

[6] HENNESSY DJ, 1942, CEREAL CHEM B, V2, P1

[7] Determination of nicotinic acid - Modifications in the microbiological method [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1943, 15 : 471 - 475

[8] The retention of vitamins in veal and lamb during cooking [J]. JOURNAL OF NUTRITION, 1943, 26 (06) : 621 - 630

[9] The retention of vitamins in meat during cooking [J]. JOURNAL OF NUTRITION, 1943, 25 (02) : 143 - 152

[10] Biotin content of meat and meat products [J]. JOURNAL OF NUTRITION, 1943, 26 (01) : 65 - 71

[1] ANDREWS J. S., 1943, Cereal Chemistry, V20, P3

[2] CHELDELIN VH, 1942, U TEXAS PUB, V4237, P105

[3] *COMMI PREP FACT, 1942, MEAT MEAT COOK, P94

[4] Combined determination of riboflavin and thiamin in food products [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1941, 13 : 0385 - 0388

[5] The nicotinic acid content of meat [J]. JOURNAL OF NUTRITION, 1942, 24 (02) : 153 - 158

[6] HENNESSY DJ, 1942, CEREAL CHEM B, V2, P1

[7] Determination of nicotinic acid - Modifications in the microbiological method [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1943, 15 : 471 - 475

[8] The retention of vitamins in veal and lamb during cooking [J]. JOURNAL OF NUTRITION, 1943, 26 (06) : 621 - 630

[9] The retention of vitamins in meat during cooking [J]. JOURNAL OF NUTRITION, 1943, 25 (02) : 143 - 152

[10] Biotin content of meat and meat products [J]. JOURNAL OF NUTRITION, 1943, 26 (01) : 65 - 71