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1
Vitamin retention in meat cooked electronically. Thiamine and riboflavin in lamb and bacon.
J Am Diet Assoc. 1962 Sep;41:217-20.
2
Thiamine and riboflavin retention in bacon.
J Am Diet Assoc. 1949 Feb;25(2):130-3.
3
Canadian Wiltshire bacon; effects of curing and cooking on the thiamine, riboflavin, and niacin contents of longissimus dorsi muscles.
Can J Res. 1948 Feb;26(Sect F 2):66-75. doi: 10.1139/cjr48f-009.
4
Canadian Wiltshire bacon; changes in the thiamine, riboflavin, and niacin contents produced by curing, storage, and cooking.
Can J Res. 1948 Jan;26(Sect F 1):8-13. doi: 10.1139/cjr48f-002.
5
Effect of frying bacon on the nutritive value of the protein.
J Nutr. 1951 Nov;45(3):393-8. doi: 10.1093/jn/45.3.393.
6
The microbiology and chemistry of canned bacon.
J Bacteriol. 1947 Mar;53(3):377.
7
[Bacon in nutrition].
Ann Paediatr. 1952 May-Jun;178(5-6):278-82.
8
[Dietetic importance of bacon].
Int Z Vitaminforsch. 1952;24(1-2):109-48.
9
The effect of bacon brine on pathogenic microorganisms.
Vet Med. 1950 Nov;45(11):453-4; passim.
10
[Bacon therapy of allergic dermatoses].
Allerg Asthmaforsch. 1961;4:394-7.
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