Study on Dietary Vitamin B<sub>6</sub> Intake in Female Students by Duplicate Meal Method. (Part II). Effect of Cooking Methods on the Retention Ratios of Vitamin B<sub>6</sub> in Foods.

SHIBATA KEIKO; YASUHARA YASUYO; YASUDA KAZUTO

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J-GLOBAL ID：200902131074817857 Reference number：00A0796331

Study on Dietary Vitamin B₆ Intake in Female Students by Duplicate Meal Method. (Part II). Effect of Cooking Methods on the Retention Ratios of Vitamin B₆ in Foods.

陰膳法による女子大学生のビタミンB₆摂取量の検討 (第II報) 食品のビタミンB₆保持率に及ぼす調理法の影響

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Volume： 74 Issue： 8 Page： 423-433 Publication year： Aug. 25, 2000
JST Material Number： F0426A ISSN： 0006-386X CODEN： BTMNA7 Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： JAPANESE (JA)

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Vitamin B group

Reference (29)：

1) 健康栄養情報研究会編. 第6次改定日本人の栄養所要量. 食事摂取基準. 第一出版. (1999) p.101-103.
2) 石橋源次. 栄養素の損失に及ぼす大量調理,少量調理の影響. 臨床栄養. (1987) vol.70, p.509-513.
3) 村田希久. 調理加工とビタミン. 新ビタミン学. 日本ビタミン学会. (1969) p.548-553.
4) CROSS H. R. Guidelines for cookery and sensory evaluation of meat. American meat science association in cooperation with National live stock & meat board.. (1978) p.1-24.
5) 科学技術庁資源調査会. 四訂日本食品標準成分表のフォローアップに関する調査報告IV. (1995)

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Study on Dietary Vitamin B6 Intake in Female Students by Duplicate Meal Method. (Part II). Effect of Cooking Methods on the Retention Ratios of Vitamin B6 in Foods.

Study on Dietary Vitamin B₆ Intake in Female Students by Duplicate Meal Method. (Part II). Effect of Cooking Methods on the Retention Ratios of Vitamin B₆ in Foods.