Vitamin B6 in reheated, held, and freshly 1 cooked turkey breast1
- 1 July 1975
- journal article
- research article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 67 (1) , 42-44
- https://doi.org/10.1016/s0002-8223(21)14638-3
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Vitamin B6 in Turkey Breast Muscle Cooked in Microwave and Conventional OvensPoultry Science, 1974
- Effect of microwave heating on vitamin B6 retention in chickenJournal of the American Dietetic Association, 1972
- Gas vs. Microwave Ovens: Thiamin and Riboflavin in Cooked and Frozen, Reheated Turkey1Journal of the American Dietetic Association, 1972
- Effect of Reheating on Palatability, Nutritive Value, and Bacterial Count of Frozen Cooked Foods: II. Meat Dishes1Journal of the American Dietetic Association, 1951
- B-COMPLEX VITAMINS IN MEAT.Journal of Food Science, 1946
- REACTION RATES FOR DECOMPOSITION OF THIAMIN IN PORK AT VARIOUS COOKING TEMPERATURESJournal of Food Science, 1945