RELATION OF VARIETY AND LOCALITY TO NIACIN, THIAMINE, AND RIBOFLAVIN CONTENT OF DRIED BEANS GROWN IN 3 YEARS

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作者：

GOUGH, HW

LANTZ, EM

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FOOD RESEARCH | 1950年 / 15卷 / 04期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：308 / 312

页数：5

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共 33 条

[1] THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF PROCESSED MEATS
SCHWEIGERT, BS
BENNETT, BA
MARQUETTE, M
SCHEID, HE
MCBRIDE, BH
FOOD RESEARCH, 1952, 17 (01): : 56 - 59
[2] THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF ORGAN MEATS
SCHEID, HE
BENNETT, BA
SCHWEIGERT, BS
FOOD RESEARCH, 1953, 18 (02): : 109 - 112
[3] EFFECT OF 3 YEARS OF FREEZER STORAGE ON THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF RIPENED AND UNRIPENED BEEF
MEYER, B
MYSINGER, M
BUCKLEY, R
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1963, 11 (06) : 525 - &
[4] VARIABILITY OF THIAMINE, RIBOFLAVIN AND NIACIN CONTENT IN SOYBEAN SEED
VEDRINADRAGOJEVIC, I
SEBECIC, B
BALINT, L
NAHRUNG-FOOD, 1989, 33 (10): : 1017 - 1019
[5] INFLUENCE OF PHOTOPERIOD ON THIAMINE, RIBOFLAVIN AND NIACIN CONTENT OF GREEN PLANTS
GUSTAFSON, FG
AMERICAN JOURNAL OF BOTANY, 1953, 40 (04) : 256 - 259
[6] A COMPARISON OF THIAMINE, NIACIN, AND RIBOFLAVIN CONTENT - IN DIPLOID AND TETRAPLOID PLANTS
GUSTAFSON, FG
JOURNAL OF HEREDITY, 1953, 44 (04) : 149 - 154
[7] EFFECT OF VARIETY, LOCATION, AND YEARS ON THE PROTEIN AND AMINO ACID CONTENT OF DRIED BEANS
LANTZ, EM
GOUGH, HW
CAMPBELL, AM
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1958, 6 (01) : 58 - 60
[8] THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF TURKEY TISSUES AS AFFECTED BY STORAGE AND COOKING
COOK, BB
MORGAN, AF
SMITH, MB
FOOD RESEARCH, 1949, 14 (06): : 449 - 458
[9] NUTRITIONAL INTAKE OF CHILDREN .3. THIAMINE, RIBOFLAVIN AND NIACIN
BEAL, VA
JOURNAL OF NUTRITION, 1955, 57 (02): : 183 - 192
[10] THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF CHICKEN TISSUES, AS AFFECTED BY COOKING AND FROZEN STORAGE
MORGAN, AF
KIDDER, LE
HUNNER, M
SHAROKH, BK
CHESBRO, RM
FOOD RESEARCH, 1949, 14 (05): : 439 - 448

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