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	1.	Retention of the B vitamins in beef and lamb after stewing; riboflavin. [electronic resource] by COVER, S DILSAVER, E M Producer: 20100318 In: Journal of the American Dietetic Association vol. 23 Availability: No items available. Save to lists Add to cart (remove)
	2.	Retention of B vitamins after large-scale cooking of meat; roasting by two methods. [electronic resource] by COVER, S DILSAVER, E M Producer: 20040930 In: Journal of the American Dietetic Association vol. 25 Availability: No items available. Save to lists Add to cart (remove)
	3.	Retention of the B vitamins in beef and lamb after stewing; thiamine. [electronic resource] by COVER, S DILSAVER, E M Producer: 20100318 In: Journal of the American Dietetic Association vol. 23 Availability: No items available. Save to lists Add to cart (remove)
	4.	Retention of the B vitamins in beef and lamb after stewing: pantothenic acid. [electronic resource] by COVER, S DILSAVER, E M HAYS, R M Producer: 20100318 In: Journal of the American Dietetic Association vol. 23 Availability: No items available. Save to lists Add to cart (remove)
	5.	Retention of the B vitamins in beef and lamb after stewing; experimental design and standardized cooking procedure. [electronic resource] by COVER, S DILSAVER, E M HAYS, R M Producer: 20100318 In: Journal of the American Dietetic Association vol. 23 Availability: No items available. Save to lists Add to cart (remove)
	6.	Retention of the B vitamins in beef and lamb after stewing; niacin. [electronic resource] by COVER, S DILSAVER, E M HAYS, R M Producer: 20100318 In: Journal of the American Dietetic Association vol. 23 Availability: No items available. Save to lists Add to cart (remove)
	7.	Variation Among Lamb Carcasses in the B Vitamin Content of Meat. [electronic resource] by Cover, S Dilsaver, E M Hays, R M Producer: 20100702 In: Science (New York, N.Y.) vol. 105 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Retention of B vitamins after large-scale cooking of meat; suitability of left and right muscles for retention studies. [electronic resource] by COVER, S DILSAVER, E M HAYS, R M Producer: 20071227 In: Food research vol. 13 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Retention of B vitamins in beef and veal after home canning and storage. [electronic resource] by COVER, S DILSAVER, E M HAYS, R M Producer: 20071227 In: Food research vol. 14 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)