SELENIUM AND TOCOPHEROL CONTENT OF COOKED PORK ROASTS-Reference-Cited by-同舟云学术

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SELENIUM AND TOCOPHEROL CONTENT OF COOKED PORK ROASTS

Published:1995-12 Issue:6 Volume:18 Page:455-462
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

DRISKELL JUDY A.,SUN JIDONG,GIRAUD DAVID W.,HAMOUZ FAYRENE L.,BATENHORST JUDITH H.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1995.tb00396.x/fullpdf

Reference28 articles.

1. AMERICAN MEAT SCIENCE ASSOC . 1978 . Guidelines for Cookery and Sensory Evaluation of Meat , pp.1 -24 , American Meat Science Assoc.Chicago, IL.

2. AOAC, 1990 . Official Methods of Analysis , 15th Ed. Assoc. of Official Analytical Chemists, 950.46 &960.39 , Arlington, VA.

3. Destruction of Trichina Larvae in Cooked Pork Roasts

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models;Journal of Food Composition and Analysis;2006-06

2. Effects of Food Preparation and Storage on the Vitamin E Content of Food;Vitamin E;2004-05-24

3. RETENTION OF VITAMIN B-6, THIAMIN, VITAMIN E, AND SELENIUM IN GRILLED BONELESS PORK CHOPS PREPARED AT FIVE GRILL TEMPERATURES;Journal of Food Quality;1998-06

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