Vitamin Retention in Meat Cooked Electronically . Thiamine and Riboflavin in Lamb and Bacon
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Food Science
Reference36 articles.
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4. Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. 2. Beef;Causey;Food Research,1950
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1. Nutritional effects of food processing;International Journal of Food Science & Technology;2007-06-28
2. Effects of Home Food Preparation Practices on Nutrient Content of Foods;Nutritional Evaluation of Food Processing;1988
3. B-vitamin retention in meat during storage and preparation. A review;Journal of the American Dietetic Association;1976-09
4. Vitamin B6 in Turkey Breast Muscle Cooked in Microwave and Conventional Ovens;Poultry Science;1974-03
5. Effect of microwave heating on vitamin B6 retention in chicken;Journal of the American Dietetic Association;1972-12
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