VITAMIN RETENTION IN PROCESSED MEAT - EFFECT OF STORAGE

被引：13

作者：

FEASTER, JF

JACKSON, JM

GREENWOOD, DA

KRAYBILL, HR

机构：

来源：

INDUSTRIAL AND ENGINEERING CHEMISTRY | 1946年 / 38卷 / 01期

关键词：

D O I：

10.1021/ie50433a035

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：87 / 90

页数：4

共 11 条

[1]

ADAMS G, 1944, USDA MISC PUB, V536

[2] Vitamin retention in processed meat - Effect of thermal processing [J].

Greenwood, DA ;

Kraybill, HR ;

Feaster, JF ;

Jackson, JM .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1944, 36 :922-927

[3] NUTRITIVE VALUE OF CANNED FOODS - COMPARISON OF VITAMIN VALUES OBTAINED BY DIFFERENT METHODS OF ASSAY [J].

GUERRANT, NB ;

VAVICH, MG ;

FARDIG, OB .

INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1945, 17 (11) :710-713

[4] Thiamin Content of Milk in Relation to Vitamin B, Requirement of Infants [J].

Knott, Elizabeth A. .

AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1942, 32 (09) :1013-1017

[5] The retention of vitamins in meat during cooking [J].

McIntire, JM ;

Schweigert, BS ;

Henderson, LM ;

Elvehjem, CA .

JOURNAL OF NUTRITION, 1943, 25 (02) :143-152

[6] Nutritive Value of Canned and Dehydrated Meat and Meat Products [J].

Rice, E. E. ;

Robinson, H. E. .

AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1944, 34 (06) :587-592

[7]

Rice E. E., 1944, FOOD RES, V9, P491

[8]

Rice E. E., 1944, FOOD RES, V9, P92

[9]

Rice E. E., 1943, SCIENCE, V98, P449, DOI 10.1126/science.98.2551.449

[10] The effect of enzymatic digestion on the pantothenic acid content of meats determined by the microbiological method [J].

Waisman, HA ;

Henderson, LM ;

McIntire, JM ;

Elvehjem, CA .

JOURNAL OF NUTRITION, 1942, 23 (03) :239-248

← 1 2 →