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Journal Abstract Search

527 related items for PubMed ID: 20275421

  • 1. B-complex vitamins in meat; thiamin and riboflavin content of raw and cooked pork.
    VAIL GE, WESTERMAN BD.
    Food Res; 1946; 11(5):425-31. PubMed ID: 20275421
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  • 3. Thiamine content of raw and cooked pork tissues from pigs of known dietary history.
    MILLER CD, WORK SH.
    J Anim Sci; 1946 Nov; 5(4):350-7. PubMed ID: 20295924
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  • 4. Niacin, riboflavin, and thiamin studies on dehydrated pork loaves.
    NYMON MC, GORTNER WA.
    Food Res; 1947 Nov; 12(1):77-86. PubMed ID: 20286559
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  • 6. [INTERVENTION OF HYDROSOLUBLE VITAMINS OF THE B COMPLEX IN OSSIFICATION PROCESSES].
    LAZZARI A.
    Gazz Int Med Chir; 1964 Sep 15; 68():1639-44. PubMed ID: 14192000
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  • 7. Effect of gamma irradiation on the B vitamins of pork chops and chicken breasts.
    Fox JB, Thayer DW, Jenkins RK, Phillips JG, Ackerman SA, Beecher GR, Holden JM, Morrow FD, Quirbach DM.
    Int J Radiat Biol; 1989 Apr 15; 55(4):689-703. PubMed ID: 2564877
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  • 10. Effect of oral contraceptive agents on nutrients: II. Vitamins.
    Prasad AS, Oberleas D, Moghissi KS, Stryker JC, Lei KY.
    Am J Clin Nutr; 1975 Apr 15; 28(4):385-91. PubMed ID: 1168019
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  • 11. B-vitamin retention in meat during storage and preparation. A review.
    Engler PP, Bowers JA.
    J Am Diet Assoc; 1976 Sep 15; 69(3):253-57. PubMed ID: 780410
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  • 14. Vitamin content of field-pea products; retention of thiamin and riboflavin on cooking.
    MURRAY HC.
    Food Res; 1948 Sep 15; 13(5):397-9. PubMed ID: 18892930
    [No Abstract] [Full Text] [Related]

  • 15. The retention of thiamin and riboflavin in beef cuts during braising, frying, and broiling.
    TUCKER RE, HINMAN WF, HALLIDAY EG.
    J Am Diet Assoc; 1946 Oct 15; 22():877-81. PubMed ID: 20998126
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  • 19. [VITAMINS AS COENZYMES].
    BONOMI U.
    Acta Vitaminol; 1964 Apr 15; 18():55-69. PubMed ID: 14168975
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