储存和烹饪对火鸡组织中硫胺素、核黄素和烟酸含量的影响 - Suppr

Thiamine, riboflavin, and niacin content of turkey tissues as affected by storage and cooking.

COOK B B, MORGAN A F, SMITH M B

Food Res. 1949 Nov-Dec;14(6):449-58. doi: 10.1111/j.1365-2621.1949.tb16255.x.

Abstract

摘要

Food Res. 1949 Nov-Dec;14(6):449-58. doi: 10.1111/j.1365-2621.1949.tb16255.x.

Food Res. 1949 Sep-Oct;14(5):439-48. doi: 10.1111/j.1365-2621.1949.tb16254.x.

J Am Diet Assoc. 1947 Jul;23(7):600-3.

Food Res. 1949 Jan-Feb;14(1):15-24. doi: 10.1111/j.1365-2621.1949.tb16205.x.

Can J Res. 1948 Jan;26(Sect F 1):8-13. doi: 10.1139/cjr48f-002.

Food Res. 1946 Nov-Dec;11(6):461-7. doi: 10.1111/j.1365-2621.1946.tb16376.x.

Food Res. 1949 May-Jun;14(3):221-30. doi: 10.1111/j.1365-2621.1949.tb16227.x.

J Am Diet Assoc. 1948 Apr;24(4):314-6.

Can J Res. 1948 Feb;26(Sect F 2):66-75. doi: 10.1139/cjr48f-009.

J Am Diet Assoc. 1949 Oct;25(10):866-70.

Can Vet J. 2021 Apr;62(4):374-378.

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