Literature DB >> 5415024

Thiamine and riboflavin retention in cooked variety meats.

I Noble.   

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Year:  1970        PMID： 5415024

Source DB:  PubMed          Journal:  J Am Diet Assoc        ISSN： 0002-8223


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  1 in total

1.  Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil.

Authors:  Elenilda J Pereira; Lucia M J Carvalho; Gisela M Dellamora-Ortiz; Flávio S N Cardoso; José L V Carvalho; Daniela S Viana; Sidinea C Freitas; Maurisrael M Rocha
Journal:  Food Nutr Res       Date:  2014-02-11       Impact factor: 3.894
  1 in total

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