Thiamine and Riboflavin Retention in Cooked Variety Meats1
Tài liệu tham khảo
Griswold, 1947, The effect of cooking on the thiamine, riboflavin, and niacin content of sweetbreads, J. Am. Dietet. A., 23, 600, 10.1016/S0002-8223(21)43800-9
Griswold, 1949, Retention of thiamine, riboflavin, and niacin in pork hearts and beef kidneys, J. Am. Dietet. A., 25, 866, 10.1016/S0002-8223(21)29957-4
McIntire, 1944, Vitamin content of variety meats, J. Nutr., 28, 35, 10.1093/jn/28.1.35
1965
Conner, 1941, Combined determination of riboflavin and thiamine in food products, Indust. Engin. Chem., Anal. Ed., 13, 385, 10.1021/i560094a005
Peterson, 1943, Fluorometric determination of riboflavin in pork products, Indust. Engin. Chem., Anal. Ed., 15, 634, 10.1021/i560122a011
Noble, 1951, Thiamine and riboflavin retention in beef and veal heart, J. Am. Dietet. A., 27, 752, 10.1016/S0002-8223(21)30918-X
Steel, 1960
Snedecor, 1956
Duncan, 1955, Multiple range and multiple F-tests, Biometrics, 11, 1, 10.2307/3001478
Scheid, 1953, Thiamine, riboflavin, and niacin content of organ meats, Food Res., 18, 109, 10.1111/j.1365-2621.1953.tb17693.x
Mickelsen, 1939, The distribution of vitamin Bi (thiamine) in meat and meat products, J. Nutr., 17, 269, 10.1093/jn/17.3.269
Mickelsen, 1939, The distribution of riboflavin in meat and meat products, J. Nutr., 18, 517, 10.1093/jn/18.5.517
Campbell, 1946, The thiamine content of meat, Canad. J. Res. (F), 24, 140, 10.1139/cjr46f-017
Pyke, 1939, The distribution of viamin-Bi in foods as determined by chemical analysis, J. Soc. Chem. Indust., 58, 338
Watt, B, K., and Merrill, A. L.: Composition of Foods—Raw Processed, Prepared. Revised USD A Agric. Handbook No. 8, 1963.
Noble, 1965, Thiamine and riboflavin retention in braised meat, J. Am. Dietet. A., 47, 205, 10.1016/S0002-8223(21)20148-X
Food & Nutr. Bd. : Recommended Dietary Allowances, Sixth Revised Edition, 1964. Natl. Acad. Sci.-Natl. Research Council Pub. 1146, 1964.