๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

EFFECTS OF DIFFERENT METHODS OF DEHYDRATION ON VITAMIN AND MINERAL VALUE OF MEATS

โœ Scribed by ELSA ORENT-KEILES; ELIZABETH M. HEWSTON; LILLIAN BUTLER

Book ID
108790599
Publisher
Institute of Food Technologists
Year
1946
Tongue
English
Weight
498 KB
Volume
11
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Variability of Selected Vitamins and Tra
Variability of Selected Vitamins and Trace Elements of Different Meat Cuts
โœ Monika Leonhardt; Caspar Wenk ๐Ÿ“‚ Article ๐Ÿ“… 1997 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 78 KB

The iron, heme iron, zinc, thiamin, riboflavin, and a-tocopherol contents of different meat cuts (muscle tissue) of pork, beef, veal, and chicken, available at the retail level, were analyzed. The highest coefficients of variation were calculated for a-tocopherol (CVs: 35-60%) and the lowest for rib