Vitamin Losses in the Drip from Thawed, Frozen Poultry
- 1 August 1956
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 32 (8) , 716-718
- https://doi.org/10.1016/s0002-8223(21)16235-2
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- B-Vitamin Retention in Frozen MeatJournal of the American Dietetic Association, 1955
- Nutritive Values and Flavor in Frozen Meat—A ReviewJournal of the American Dietetic Association, 1955
- VITAMIN LOSSES IN DRIP OBTAINED UPON DEFROSTING FROZEN MEATJournal of Food Science, 1951
- THIAMINE, RIBOFLAVIN, AND NIACIN COSTENT OF TURKEY TISSUES AS AFFECTED BY STORAGE AND COOKINGJournal of Food Science, 1949
- STUDIES ON THE REFRIGERATION OF MEAT.Immunology & Cell Biology, 1926