VITAMIN B6 CONTENT OF TURKEY COOKED FROM FROZEN, PARTIALLY FROZEN AND THAWED STATES
- 1 May 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (3) , 615-617
- https://doi.org/10.1111/j.1365-2621.1975.tb12539.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Vitamin B6 in Turkey Breast Muscle Cooked in Microwave and Conventional OvensPoultry Science, 1974
- Vitamin Assay, Vitamin B6 in Sterilized Milk and Other Milk ProductsJournal of Agricultural and Food Chemistry, 1956
- Vitamin Losses in the Drip from Thawed, Frozen PoultryJournal of the American Dietetic Association, 1956
- B-Vitamin Retention in Frozen MeatJournal of the American Dietetic Association, 1955
- THIAMINE, RIBOFLAVIN, AND NIACIN COSTENT OF TURKEY TISSUES AS AFFECTED BY STORAGE AND COOKINGJournal of Food Science, 1949