Proximate Analysis and Vitamin Content of Canned Puerto Rican Native Dishes

The proximate analysis, as well as the niacin, thiamine, riboflavin and folic acid content of 14 different kinds of cooked canned Puerto Rican dishes were determined by chemical or microbiological procedures. Some of the more important findings follow: Turtle meat stew and pork liver and heart with...

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Veröffentlicht in:	The Journal of agriculture of the University of Puerto Rico 2021-09, Vol.54 (2), p.306-313
Hauptverfasser:	Asenjo, Conrado F., De Hernández, Evangelina R., Rodríguez, Luz Divina, De Andino, Milka G.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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