Staphylococci Control and the Food Processor1

Journal of the American Dietetic Association - Tập 58 - Trang 109-114 - 1971
MARIO P. DE FIGUEIREDO1
1Kitchens of Sara Lee, Deerfield, Illinois

Tài liệu tham khảo

COOPERMAN, 1944, The B vitami] content of groats and rolled oats, J. Nutrition, 27, 329, 10.1093/jn/27.4.329 LANE, 1942, Studie of the average American diet. I. Thiamine content, J. Nutrition, 23, 613, 10.1093/jn/23.6.613 SLATER, 1942, The thiamin content of some Australian biscuits and breakfast foods, Med. J. Australi;, 11, 231, 10.5694/j.1326-5377.1942.tb75936.x HANNING, 1941, The effect of long cooking upon the stability of thiamin (vitamin Β1) in cereals, J. Am. Dietet. A, 17, 527, 10.1016/S0002-8223(21)42772-0 HENNESSY, D. S.: Cereal Chem. Bull. 2, 1942. STRONG, 1941, Indust. Engin. Chem., 13, 566 SNELL, 1939, Indust. & Engin. Chem, 11, 346 STRONG, 1942, Indust. & Engin Chem., 14, 909 SNELL, 1941, J. Biol. Chem., 139, 625 KREHL, 1943, Indust & Engin. Chem., 15, 471