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The intensive research on the nutritive value of meat carried on at the University of Wisconsin during the past few years has logically culminated in the publication of this book, which combines the results of these original investigations with a comprehensive review of the literature. Dietitians will be interested in the tables giving the nutritive values of several cuts of meat and in the vitamin losses observed as the result of the cooking methods used in preparing these cuts for the table. The critical review of assay methods and comparison of the results obtained by various methods employed in vitamin assays will be valuable to those interested in determining the vitamin content of foodstuffs. Also of great value is the comprehensive bibliography on the chemistry, physiology, pathology, assay methods and therapeutics of the various vitamins.
The Vitamin Content of Meat. JAMA. 1941;117(23):2016. doi:10.1001/jama.1941.02820490090042
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