✦ LIBER ✦

RETENTION OF THIAMINE, RIBOFLAVIN AND NIACIN IN DEEP FAT COOKING

✍ Scribed by EVERSON, G. J.; SMITH, A. H.

Book ID: 121139242
Publisher: American Association for the Advancement of Science
Year: 1945
Tongue: English
Weight: 124 KB
Volume: 101
Category: Article
ISSN: 0036-8075
DOI: 10.1126/science.101.2622.338

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Thiamin, Riboflavin and Niacin Retention

Thiamin, Riboflavin and Niacin Retention in Cooked Cowpeas as Affected by Kanwa Treatment

✍ S.G. UZOGARA; I.D. MORTON; J.W. DANIEL 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 307 KB

Influence of processing and cooking on t

Influence of processing and cooking on the retention of thiamine, riboflavin and niacin in spaghetti

✍ E. Watanabe; C.F. Ciacco 📂 Article 📅 1990 🏛 Elsevier Science 🌐 English ⚖ 400 KB

Thiamin and Riboflavin Retention in Meat

Thiamin and Riboflavin Retention in Meats Cooked Uncovered and in Oven Film

✍ Elsa A. McMullen; Joan P. Cassilly 📂 Article 📅 1976 🏛 Sage Publications 🌐 English ⚖ 357 KB

THIAMINE, RIBOFLAVIN, AND NIACIN COSTENT

THIAMINE, RIBOFLAVIN, AND NIACIN COSTENT OF TURKEY TISSUES AS AFFECTED BY STORAGE AND COOKING

✍ BESSIE B. COOK; AGNES FAY MORGAN; MARION B. SMITH 📂 Article 📅 1949 🏛 Institute of Food Technologists 🌐 English ⚖ 523 KB

RIBOFLAVIN, NIACIN AND THIAMINE IN APALA

RIBOFLAVIN, NIACIN AND THIAMINE IN APALACHICOLA BAY OYSTERS

✍ JANE WENTWORTH; HARVYE LEWIS 📂 Article 📅 1958 🏛 Institute of Food Technologists 🌐 English ⚖ 274 KB

THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT

THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF CHICKEN TISSUES, AS AFFECTED BY COOKING AND FROZEN STORAGE

✍ AGNES FAY MORGAN; LOWELL E. KIDDER; MARIAN HUNNER; B. K. SHAROKH; RUTH M. CHESBR 📂 Article 📅 1949 🏛 Institute of Food Technologists 🌐 English ⚖ 601 KB