THIAMINE AND RIBOFLAVIN RETENTION IN BRAISED MEAT.
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Cooking↗
Biomedical subjects
I NOBLE
Publications and source records attributed to I NOBLE.
EFFECT OF BLANCHING METHOD ON ASCORBIC ACID AND COLOR OF FROZEN VEGETABLES.
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Ascorbic Acid↗
"WATERLESS" VS. BOILING WATER COOKING OF VEGETABLES.
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Ascorbic Acid↗
THIAMINE AND RIBOFLAVIN RETENTION IN BROILED MEAT.
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Cooking↗
Vitamin retention in meat cooked electronically. Thiamine and riboflavin in lamb and bacon.
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Animals↗
Thiamine and riboflavin in roast beef.
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Animals↗
Flavor, color, and ascorbic acid retention; comparison of electronic vs. conventional cooking of vegetables.
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Ascorbic Acid↗
Effect of cooking method on vegetables; ascorbic acid retention & color differences.
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Ascorbic Acid↗
Thiamine and riboflavin in roast lamb.
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Animals↗
Ascorbic acid and color retention in green beans cooked by different methods.
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Ascorbic Acid↗
Thiamine and riboflavin retention in veal.
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Humans↗
Thiamine and riboflavin retention in beef and veal heart.
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Humans↗
Color and ascorbic acid variations in cabbage cooked by various methods.
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Ascorbic Acid↗