A Reasearch Note VITAMIN B6 IN PORK MUSCLE COOKED IN MICROWAVE AND CONVENTIONAL OVENS
- 1 March 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (2) , 426-427
- https://doi.org/10.1111/j.1365-2621.1974.tb02913.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Effect of microwave heating on vitamin B6 retention in chickenJournal of the American Dietetic Association, 1972
- Microwave and Conventional Cooking of MeatJournal of the American Dietetic Association, 1964
- Vitamin Retention in Meat Cooked Electronically . Thiamine and Riboflavin in Lamb and BaconJournal of the American Dietetic Association, 1962