EFFECT OF COMMERCIAL CURING, SMOKING, STORAGE, AND COOKING OPERATIONS UPON VITAMIN CONTENT OF PORK HAMS
- 1 May 1947
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 12 (3), 239-246
- https://doi.org/10.1111/j.1365-2621.1947.tb16415.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The Retention of Vitamins in Pork Hams During CuringJournal of Nutrition, 1944
- Fluorometric Determination of Riboflavin in Pork ProductsIndustrial & Engineering Chemistry Analytical Edition, 1943
- The Retention of Vitamins in Meats during Storage, Curing and CookingJournal of Nutrition, 1943
- The Determination of Free and Phosphorylated Thiamin by a Modified Thiochrome AssayJournal of the American Chemical Society, 1939