加拿大威尔特郡培根；腌制和烹饪对背最长肌中硫胺素、核黄素和烟酸含量的影响。 - Suppr

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Canadian Wiltshire bacon; effects of curing and cooking on the thiamine, riboflavin, and niacin contents of longissimus dorsi muscles.

作者信息

ROSE D, PETERSON R

出版信息

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

DOI:10.1139/cjr48f-009

PMID:18856593

Abstract

摘要

相似文献

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.

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.

Vitamin retention in meat cooked electronically. Thiamine and riboflavin in lamb and bacon.

J Am Diet Assoc. 1962 Sep;41:217-20.

Thiamine and riboflavin retention in bacon.

J Am Diet Assoc. 1949 Feb;25(2):130-3.

Canadian Wiltshire bacon; chloride shift in curred pork.

Can J Res. 1948 Jan;26(Sect F 1):1-7.

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.

Wiltshire bacon.

Adv Food Res. 1953;4:1-35. doi: 10.1016/s0065-2628(08)60176-7.

The action of salts and other substances used in the curing of bacon and ham.

Br J Nutr. 1947;1(2-3):269-74. doi: 10.1079/bjn19470037.

The microbiology and chemistry of canned bacon.

J Bacteriol. 1947 Mar;53(3):377.

[Bacon in nutrition].

Ann Paediatr. 1952 May-Jun;178(5-6):278-82.

引用本文的文献

Phenotyping and validation of molecular markers associated with rust resistance genes in wheat cultivars in Egypt.

Mol Biol Rep. 2022 Mar;49(3):1903-1915. doi: 10.1007/s11033-021-07002-8. Epub 2021 Nov 29.

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Canadian Wiltshire bacon; effects of curing and cooking on the thiamine, riboflavin, and niacin contents of longissimus dorsi muscles.

作者信息

ROSE D, PETERSON R

出版信息

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

DOI:10.1139/cjr48f-009

PMID:18856593

Abstract

摘要

相似文献

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.

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.

Vitamin retention in meat cooked electronically. Thiamine and riboflavin in lamb and bacon.

J Am Diet Assoc. 1962 Sep;41:217-20.

Thiamine and riboflavin retention in bacon.

J Am Diet Assoc. 1949 Feb;25(2):130-3.

Canadian Wiltshire bacon; chloride shift in curred pork.

Can J Res. 1948 Jan;26(Sect F 1):1-7.

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.

Wiltshire bacon.

Adv Food Res. 1953;4:1-35. doi: 10.1016/s0065-2628(08)60176-7.

The action of salts and other substances used in the curing of bacon and ham.

Br J Nutr. 1947;1(2-3):269-74. doi: 10.1079/bjn19470037.

The microbiology and chemistry of canned bacon.

J Bacteriol. 1947 Mar;53(3):377.

[Bacon in nutrition].

Ann Paediatr. 1952 May-Jun;178(5-6):278-82.

引用本文的文献

Phenotyping and validation of molecular markers associated with rust resistance genes in wheat cultivars in Egypt.

Mol Biol Rep. 2022 Mar;49(3):1903-1915. doi: 10.1007/s11033-021-07002-8. Epub 2021 Nov 29.