RETENTION OF VITAMIN B-6, THIAMIN, VITAMIN E, AND SELENIUM IN GRILLED BONELESS PORK CHOPS PREPARED AT FIVE GRILL TEMPERATURES

Author:

DRISKELL J.A.,GIRAUD D.W.,SUN J.,JOO S.,HAMOUZ F.L.,DAVIS S.L.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Reference24 articles.

1. AOAC . 1995 . Official Methods of Analysis , 16th Ed. , 942.23 , 942.23 , 942.23 , 942.23 , 942.23 . Assoc. of Official Analytical Chemists, Arlington, VA.

2. RETENTION OF SELECTED NUTRIENTS IN PORK ROASTS PREPARED BY VARIATIONS IN COOKERY METHODS

3. Committee on Diet and Health, National Research Council . 1989 . Diet and Health: Implications for Reducing Chronic Disease Risk , pp.318 -321 , 318 -321 . National Academy Press, Washington, DC.

4. M.W. DICKS, 1965 . Vitamin E Content of Foods and Feeds for Human and Animal Consumption . Agriculture Experiment Station Bulletin 435, pp.147 -148 . University of Wyoming, Laramie.

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