Vitamin B6 in Turkey Breast Muscle Cooked in Microwave and Conventional Ovens
Open Access
- 1 March 1974
- journal article
- Published by Elsevier in Poultry Science
- Vol. 53 (2) , 844-846
- https://doi.org/10.3382/ps.0530844
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- 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
- 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