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1

THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF PROCESSED MEATS

B. S. SCHWEIGERT, BARBARA A. BENNETT, MONA MARQUETTE, HAROLD E. SCHEID, B. H. McBRIDE

Journal:

Journal of Food Science

Year:

1952

Language:

english

File:

PDF, 251 KB

english, 1952

2

THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF ORGAN MEATS

HAROLD E. SCHEID, BARBARA A. BENNETT, B. S. SCHWEIGERT

Journal:

Journal of Food Science

Year:

1953

Language:

english

File:

PDF, 230 KB

english, 1953

3

SPIE Proceedings [SPIE MOEMS-MEMS 2006 Micro and Nanofabrication - San Jose, CA (Saturday 21 January 2006)] Micromachining and Microfabrication Process Technology XI - Development of fabrication techniques for high-density integrated MIM capacitors in power conversion equipment

Brunet, M., Dubreuil, P., Scheid, E., Sanchez, J-L., Maher, Mary-Ann, Stewart, Harold D., Chiao, Jung-Chih

Year:

2006

Language:

english

File:

PDF, 434 KB

english, 2006

4

Comparison of Methods for Determination of the Vitamin B12 Potency of Meats

Scheid, Harold E., Andrews, Mona M., Schweigert, B. S.

Journal:

Journal of Nutrition

Year:

1952

Language:

english

File:

PDF, 682 KB

english, 1952

5

Vitamin B12 Content of Organ Meats

Scheid, Harold E., Schweigert, B. S.

Journal:

Journal of Nutrition

Year:

1954

Language:

english

File:

PDF, 440 KB

english, 1954

6

Liver Changes in Vitamin B 12 and Riboflavin-Deficient Rats Before and After Partial Hepatectomy

Schweigert, B. S., Scheid, Harold E., Downing, Mancourt

Journal:

American Journal of Physiology -- Legacy Content

Year:

1954

Language:

english

File:

PDF, 445 KB

english, 1954