THE THERMAL LOSS OF VITAMIN-B1 ON STORAGE OF FOODSTUFFS

被引：4

作者：

FARRER, KTH

机构：

来源：

AUSTRALIAN JOURNAL OF EXPERIMENTAL BIOLOGY AND MEDICAL SCIENCE | 1950年 / 28卷 / 03期

关键词：

D O I：

10.1038/icb.1950.23

中图分类号：

R-3 [医学研究方法]; R3 [基础医学];

学科分类号：

1001 ;

摘要：

引用

页码：245 / 252

页数：8

共 14 条

[1] BRENNER S, 1948, CEREAL CHEM, V25, P367
[2] BRENNER S, 1948, FOOD TECHNOLOGY, V2, P212
[3] Thiamine content of vegetables - Effect of commercial canning
Clifcorn, LE
Heberlein, DG
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1944, 36 : 168 - 171
[4] A STUDY OF THE BALANCE OF CERTAIN MILK NUTRIENTS IN THE MAKING OF CHEDDAR, CHESHIRE AND STILTON CHEESES, AND OF THEIR FATE DURING THE RIPENING OF THE CHEESES
DEARDEN, DV
HENRY, KM
HOUSTON, J
KON, SK
THOMPSON, SY
[J]. JOURNAL OF DAIRY RESEARCH, 1945, 14 (1-2) : 100 - 116
[5] Evans E. V., 1946, JOUR NUTRITION, V32, P227, DOI 10.1093/jn/32.3.227
[6] THE LIBERATION OF ANEURIN, COCARBOXYLASE, RIBOFLAVIN AND NICOTINIC ACID FROM AUTOLYSING YEAST CELLS
FARRER, KTH
[J]. AUSTRALIAN JOURNAL OF EXPERIMENTAL BIOLOGY AND MEDICAL SCIENCE, 1946, 24 (03): : 213 - 217
[7] VITAMIN RETENTION IN PROCESSED MEAT - EFFECT OF STORAGE
FEASTER, JF
JACKSON, JM
GREENWOOD, DA
KRAYBILL, HR
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1946, 38 (01): : 87 - 90
[8] NUTRITIVE VALUE OF CANNED FOODS - INFLUENCE OF TEMPERATURE AND TIME OF STORAGE ON VITAMIN CONTENTS .13.
GUERRANT, NB
VAVICH, MG
DUTCHER, RA
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1945, 37 (12): : 1240 - 1243
[9] NUTRITIVE VALUE OF CANNED FOOD - INFLUENCE OF TEMPERATURE AND TIME OF STORAGE ON VITAMIN CONTENT
GUERRANT, NB
FARDIG, OB
VAVICH, MG
ELLENBERGER, HE
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1948, 40 (12): : 2258 - 2263
[10] HOUSTON J., 1940, Journal of Dairy Research, V11, P151