Thiamine content of vegetables - Effect of commercial canning

被引：19

作者：

Clifcorn, LE ^{[1
]}

Heberlein, DG ^{[1
]}

机构：

[1] Continental Can Co Inc, Res Dept, Chicago, IL USA

来源：

INDUSTRIAL AND ENGINEERING CHEMISTRY | 1944年 / 36卷

关键词：

D O I：

10.1021/ie50410a016

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：168 / 171

页数：4

共 11 条

[1]

ADAM WB, 1941, CHEM IND, P427

[2] Determination of thiamin by the thiochrome reaction [J].

Conner, RT ;

Straub, GJ .

INDUSTRIAL AND ENGINEERING CHEMISTRY-ANALYTICAL EDITION, 1941, 13 :0380-0384

[3]

Farrell Kenneth T., 1942, FOOD RES, V7, P171

[4]

FELLERS C. R., 1940, FOOD RES, V5, P495

[5]

FINCKE MARGARET L., 1939, FOOD RES, V4, P605

[6]

HARRIS RS, 1940, P 1 FOOD C I FOOD TE, V1, P109

[7]

LANGLEY DD, 1933, MONT AGR EXPT STA B, V276

Lunde, G ;

Kringstad, H ;

Olsen, A .

ANGEWANDTE CHEMIE, 1940, 53 :123-125

[9]

MAYFIELD HL, 1939, MONT AGR EXPT STA B, V373

[10]

MOYER J. C., 1943, Food Research, V8, P58