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Excessively High Riboflavin Retention during Braising of Beef. A Comparison of Methods of Assay

✍ Scribed by Hinman, Winifred F.; Tucker, Ruth E.; Jans, Loretta M.; Halliday, Evelyn G.

Book ID
127056873
Publisher
American Chemical Society
Year
1946
Weight
894 KB
Volume
18
Category
Article
ISSN
0096-4484

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## Abstract The retention indices of three homologous series (2‐alkanones, 1‐alkanols, cycloalksanones) have been determined at high temperature by the application of two new adaptation methods: A __multiparametric least‐squares regressions__ iterative method based on the dertermination of the adju