Effects of meat color, oven temperature, and sampling position on thiamin retention and moisture content of cooked turkey rolls-Reference-Cited by-同舟云学术

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Effects of meat color, oven temperature, and sampling position on thiamin retention and moisture content of cooked turkey rolls

Published:1991-07 Issue:7 Volume:91 Page:845-846
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Hsieh J.H.,Matthews M.E.,Hartel R.W.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference9 articles.

1. Effects of soy protein blends, fat level, and cooking methods on the nutrient retention of beef patties;Rice;Food Technol.,1989

2. Food Service Systems: Time and Temperature Effects on Food Quality.;Klein,1984

3. Methods of Vitamin Assay.;Augustin,1985

4. Thiamin content of chicken muscle and effect of purification variables on determined values;Kim;Poultry Sci.,1988

5. Official Methods of Analysis.,1980

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