Excessively High Riboflavin Retention during Braising of Beef. A Comparison of Methods of Assay von Hinman, Winifred F, Tucker, Ruth E, Jans, Loretta M, Halliday, Evelyn G

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RETENTION OF SOME VITAMINS OF THE B-COMPLEX IN BEEF DURING COOKING von MEYER, BERNADINE H., HINMAN, WINIFRED F., HALLIDAY, EVELYN G.

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VITAMIN RETENTION AND ACCEPTABILITY OF FRESH VEGETABLES COOKED BY FOUR HOUSEHOLD METHODS AND BY AN INSTITUTIONAL METHOD123 von SUTHERLAND, CLAIRE KERCHER, HALLIDAY, EVELYN G., HINMAN, WINIFRED F.

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RETENTION OF SOME VITAMINS OF THE B‐COMPLEX IN BEEF DURING COOKING 1 von MEYER, BERNADINE H., HINMAN, WINIFRED F., HALLIDAY, EVELYN G.

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RETENTION OF SOME VITAMINS OF THE B‐COMPLEX IN BEEF DURING COOKING1 von MEYER, BERNADINE H., HINMAN, WINIFRED F., HALLIDAY, EVELYN G.

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The Nutritive Value of Canned Foods von Brush, Miriam K., Hinman, Winifred F., Halliday, Evelyn G.

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The Nutritive Value of Canned Foods XVIII. Further Studies on Carotene, Ascorbic Acid, and Thiamine1 von HINMAN, WINIFRED F., HIGGINS, MIRIAM M., HALLIDAY, EVELYN G.

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The Retention of Thiamin and Riboflavin in Beef Cuts During Braising, Frying, and Broiling1 von TUCKER, RUTH E., HINMAN, WINIFRED F., HALLIDAY, EVELYN G.

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THE Nutritive Value of Canned Foods: VII. Effect of Small-Scale Preparation on the Ascorbic Acid, Thiamin, and Riboflavin Content of Commercially-Canned Vegetables1 von HINMAN, WINIFRED F., BRUSH, MIRIAM K., HALLIDAY, EVELYN G.

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The Nutritive Value of Canned Foods: VI. Effect of Large-Scale Preparation for Serving on the Ascorbic Acid, Thiamin, and Riboflavin Content of Commercially-Canned Vegetables von HINMAN, WINIFRED F., BRUSH, MIRIAM K., HALLIDAY, EVELYN G.

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Thiamine in Beef Muscle. A Comparison of Values of the Thiochrome Reaction Applied with and without Adsorption von HINMAN, WINIFRED F., HALLIDAY, EVELYN G., BROOKES, MARGARET H.

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VITAMIN RETENTION AND ACCEPTABILITY OF FRESH VEGETABLES COOKED BY FOUR HOUSEHOLD METHODS AND BY AN INSTITUTIONAL METHOD 1 2 3 von SUTHERLAND, CLAIRE KERCHER, HALLIDAY, EVELYN G., HINMAN, WINIFRED F.

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VITAMIN RETENTION AND ACCEPTABILITY OF FRESH VEGETABLES COOKED BY FOUR HOUSEHOLD METHODS AND BY AN INSTITUTIONAL METHOD von SUTHERLAND, CLAIRE KERCHER, HALLIDAY, EVELYN G., HINMAN, WINIFRED F.

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THE SIGNIFICANCE OF THE SODIUM AND POTASSIUM CONTENT OF MUSCLE TISSUE AND THE RELATION OF THE AMOUNT OF EDEMA FLUID IN MUSCLE TO THE LEVEL OF SERUM PROTEIN IN EXPERIMENTAL NUTRITIO... von McClure, W B, Hinman, W F

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