Cooking Losses of Thiamin in Food and Its Nutritional Significance
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چکیده
منابع مشابه
Cooking losses of minerals in foods and its nutritional significance.
To clarify the cooking losses of minerals (sodium, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, copper), various food materials were analyzed before and after cooking, and the following results were obtained. (1) The mineral contents of cooked foods in mass cooking were on an average about 60-70 percent of those in raw or uncooked foods. (2) Cooking losses were particularly...
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The Chemistry and Biological Significance of Thiamin.
The Chemistry and Biological Significance of ThiaSpecial Articles: min: DR. ROBERT R. WILLIAMS .................... 559 Anaphylaxis in the Liverless Dog and Observations Dedication of the Crellin Laboratory of Chemistry on the Anticoagulant of Anaphylactic Shock: DES. at the California Institute of Technology: E. T. WATERS, J. MARKOWITz and L. B. JAQUES. The Future of the Laboratory: DR. LINUS ...
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ژورنال
عنوان ژورنال: Journal of Nutritional Science and Vitaminology
سال: 1990
ISSN: 0301-4800,1881-7742
DOI: 10.3177/jnsv.36.4-supplementi_s17