✦ LIBER ✦

Thiamin Retention and Other Characteristics of Cooked Beef Loin Roasts

✍ Scribed by K. COOKSEY; B. P. KLEIN; F. K. McKEITH

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

RIBOFLAVIN AND THIAMIN CONTENTS OF PORK

✍ D. E. BRADY; W. J. PETERSON; A. O. SHAW 📂 Article 📅 1944 🏛 Institute of Food Technologists 🌐 English ⚖ 371 KB

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✍ P.A. VANDERMEY; M.A. KHAN 📂 Article 📅 1986 🏛 John Wiley and Sons ⚖ 465 KB

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✍ RUTH KEYS CLARK; FRANCES O. VAN DUYNE 📂 Article 📅 1949 🏛 Institute of Food Technologists 🌐 English ⚖ 641 KB

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✍ J.A. BOLES; P.J. SHAND 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 492 KB

Eating Quality and Thiamin Retention of

✍ Pamela P. Engler; Jane A. Bowers 📂 Article 📅 1975 🏛 Sage Publications 🌐 English ⚖ 322 KB

Influence of microwave and conventional

✍ Nahed M. El-Shimi 📂 Article 📅 1992 🏛 Elsevier Science 🌐 English ⚖ 345 KB