The retention of vitamins in veal and lamb during cooking

被引：22

作者：

McIntire, JM ^{[1
]}

Schweigert, BS ^{[1
]}

Elvehjem, CA ^{[1
]}

机构：

[1] Univ Wisconsin, Coll Agr, Dept Biochem, Madison, WI USA

来源：

关键词：

D O I：

10.1093/jn/26.6.621

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：621 / 630

页数：10

共 12 条

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[3] HENNESSY DJ, 1942, CEREAL CHEM B, V2, P1
[4] Nicotinic acid content of meat and meat products
McIntire, JM
Waisman, HA
Henderson, LM
Elvehjem, CA
[J]. JOURNAL OF NUTRITION, 1941, 22 (05) : 535 - 540
[5] The retention of vitamins in meat during cooking
McIntire, JM
Schweigert, BS
Henderson, LM
Elvehjem, CA
[J]. JOURNAL OF NUTRITION, 1943, 25 (02) : 143 - 152
[6] *NAT COOP MEAT INV, 1942, MEAT MEAT COOK, P94
[7] Biotin content of meat and meat products
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Nielsen, E
McIntire, JM
Elvehjem, CA
[J]. JOURNAL OF NUTRITION, 1943, 26 (01) : 65 - 71
[8] The retention of vitamins in meats during storage, curing and cooking
Schweigert, BS
McIntire, JM
Elvehjem, CA
[J]. JOURNAL OF NUTRITION, 1943, 26 (01) : 73 - 80
[9] A microbiological assay for riboflavin
Snell, EE
Strong, FM
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1939, 11 : 0346 - 0350
[10] Snell EE, 1941, J BIOL CHEM, V139, P675