The retention of vitamins in meat during cooking

[1] HENNESSY DJ, 1942, CEREAL CHEM B, V2

[2] A microbiological assay for riboflavin [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1939, 11 : 0346 - 0350

[3] Snell EE, 1941, J BIOL CHEM, V139, P675

[4] Strong F. N., 1942, INDUST AND ENGINEER CHEM ANALYT ED, V14, P909, DOI 10.1021/i560111a039

[5] *USDA, 1933, METHODS COOKING TEST

[6] WAISMAN HA, 1941, VITAMIN CONTENT MEAT

[1] HENNESSY DJ, 1942, CEREAL CHEM B, V2

[2] A microbiological assay for riboflavin [J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1939, 11 : 0346 - 0350

[3] Snell EE, 1941, J BIOL CHEM, V139, P675

[4] Strong F. N., 1942, INDUST AND ENGINEER CHEM ANALYT ED, V14, P909, DOI 10.1021/i560111a039

[5] *USDA, 1933, METHODS COOKING TEST

[6] WAISMAN HA, 1941, VITAMIN CONTENT MEAT