The choline and pyridoxine content of meats

[1] Yeast microbiological methods for determination of vitamins - Pyridoxine [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1943, 15 : 141 - 144

[2] Engel RW, 1942, J BIOL CHEM, V144, P701

[3] The chlorine content of animal and plant products [J]. JOURNAL OF NUTRITION, 1943, 25 (05) : 441 - 446

[4] The distribution of pyridoxine (vitamin B-6) in meat and meat products [J]. JOURNAL OF NUTRITION, 1941, 21 (06) : 589 - 598

[5] Vitamin content of variety meats [J]. JOURNAL OF NUTRITION, 1944, 28 (01) : 35 - 40

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

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

[8] The retention of vitamins in pork hams during curing [J]. JOURNAL OF NUTRITION, 1944, 27 (05) : 419 - 424

[1] Yeast microbiological methods for determination of vitamins - Pyridoxine [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1943, 15 : 141 - 144

[2] Engel RW, 1942, J BIOL CHEM, V144, P701

[3] The chlorine content of animal and plant products [J]. JOURNAL OF NUTRITION, 1943, 25 (05) : 441 - 446

[4] The distribution of pyridoxine (vitamin B-6) in meat and meat products [J]. JOURNAL OF NUTRITION, 1941, 21 (06) : 589 - 598

[5] Vitamin content of variety meats [J]. JOURNAL OF NUTRITION, 1944, 28 (01) : 35 - 40

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

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

[8] The retention of vitamins in pork hams during curing [J]. JOURNAL OF NUTRITION, 1944, 27 (05) : 419 - 424