[Changes in vitamin content during preservation of chopped meat enriched with vitamins].
作者信息
Pozniakovskiĭ V M, Mglinets A I, Katserikova N V
出版信息
Vopr Pitan. 1990 Sep-Oct(5):57-9.
PMID:2275129
Abstract
摘要
相似文献
1
[Changes in vitamin content during preservation of chopped meat enriched with vitamins].[富含维生素的碎肉保存过程中维生素含量的变化]
Vopr Pitan. 1990 Sep-Oct(5):57-9.
2
3
Effect of cooking on the concentration of Vitamins B in fortified meat products.烹饪对强化肉制品中维生素B浓度的影响。
J Pharm Biomed Anal. 2006 Aug 28;41(5):1592-5. doi: 10.1016/j.jpba.2006.01.061. Epub 2006 Mar 15.
4
5
[Effect of cooking on vitamins in poultry and rabbit meat].[烹饪对禽肉和兔肉中维生素的影响]
Vopr Pitan. 1982 May-Jun(3):54-8.
6
[Vitamins in meats and offals. Their course during the treatment they are submitted to].[肉类和动物内脏中的维生素。它们在接受的处理过程中的变化]
Ann Nutr Aliment. 1970;24(2):B247-85.
7
Alteration of nutritive value resulting from processing and fortification of milk and milk products.牛奶及奶制品加工和强化导致的营养价值改变。
J Dairy Sci. 1974 Jun;57(6):738-45. doi: 10.3168/jds.S0022-0302(74)84959-3.
8
Vitamins in frozen convenience dinners and pot pies.冷冻即食餐和肉馅饼中的维生素。
J Am Diet Assoc. 1974 Apr;64(4):391-7.
9
[Effect on the nutritional content of meat prepared in various ways].
Hippokrates. 1969 Jan 31;40(2):41-7.
10
[Experimental evaluation of the effectiveness of vitamin-enriched chopped meat products].
Vopr Pitan. 1988 Jul-Aug(4):55-9.
Zotero 插件