The conduct of vitamin B-1 in the cooking and conserving of vegetables

[1] A comparison of vitamins B and G in canned strained foods [J]. JOURNAL OF NUTRITION, 1934, 8 (04) : 449 - 456

[2] The determination of free and phosphorylated thiamin by a modified thiochrome assay [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1939, 61 : 179 - 183

[3] LUNDE, 1938, TIDSSKR HERMETIKIND, V24, P184

[4] LUNDE, 1938, AVH NORSKE VID AK MN, V1

[5] 1936, REC TRAV CHIM PAYS B, V55, P1046

[6] 1933, ANGEW CHEM-GER EDIT, V46, P243

[7] 1929, VITAMINGEHALT DTSCH

[8] 1937, COMPT REND 5 C INT T, V1, P100

[9] 1938, ARCH NEERL PHYSL HOM, V23, P281

[10] 1932, J HOME EC, V24, P823

[1] A comparison of vitamins B and G in canned strained foods [J]. JOURNAL OF NUTRITION, 1934, 8 (04) : 449 - 456

[2] The determination of free and phosphorylated thiamin by a modified thiochrome assay [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1939, 61 : 179 - 183

[3] LUNDE, 1938, TIDSSKR HERMETIKIND, V24, P184

[4] LUNDE, 1938, AVH NORSKE VID AK MN, V1

[5] 1936, REC TRAV CHIM PAYS B, V55, P1046

[6] 1933, ANGEW CHEM-GER EDIT, V46, P243

[7] 1929, VITAMINGEHALT DTSCH

[8] 1937, COMPT REND 5 C INT T, V1, P100

[9] 1938, ARCH NEERL PHYSL HOM, V23, P281

[10] 1932, J HOME EC, V24, P823