GAS CHROMATOGRAPHIC ANALYSIS OF VOLATILE CONSTITUENTS FROM COOKED CARCASSES OF OLD AND YOUNG CHICKENS.
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Animals↗
Biomedical subjects
B S SCHWEIGERT
Publications and source records attributed to B S SCHWEIGERT.
Thiamine retention in meats after various heat treatments.
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Cooking↗
Incorporation of labelled cytidine into rat-liver RNA.
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Biochemical Phenomena↗
Radiation pasteurization.
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Food Preservation↗
Purification of pyrimidine bases from hydrolyzed pyrimidine nucleotides.
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Alkalies↗
The retention of vitamin B6 meat during cooking.
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Cooking↗
The effects of radiation on proteins.
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Humans↗
The present status of irradiation of foods in the U.S.A.--meat, poultry and fish.
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Animals↗
The present status of the irradiation of foods in the U.S.A.--eggs.
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Eggs↗
The present status of irradiation of foods in the U.S.A.--milk and milk products.
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Animals↗
Present status of radiation preservation of foods. Economic considerations.
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Food↗
Influence of ribonucleotides on the utilization of deoxyribonucleotides by Lactobacillus acidophilus.
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Deoxyribonucleotides↗
Conversion of pteroylglutamic acid to the citrovorum factor by preparations from Lactobacillus casei.
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Folic Acid↗
3-Hydroxyanthranilic acid metabolism. VII. Mechanism of formation of quinolinic acid.
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3-Hydroxyanthranilic Acid↗
Water-soluble vitamins. II. Ascorbic acid, biotin, nicotinamide, vitamin B6.
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Ascorbic Acid↗
Utilization of amino acids from foods by the rat. IV. Tryptophan.
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Amino Acids↗
Studies on improvements in the medium for Lactobacillus acidophilus in the assay for deoxyribonucleic acid.
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Biological Assay↗
Role of vitamin B12 in nucleic acid metabolism. V. Liver deoxyriboaldolase activity.
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Aldehyde-Lyases↗