Vitamin B6 in Turkey Breast Muscle Cooked in Microwave and Conventional Ovens
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/53/2/844/4466570/poultrysci53-0844.pdf
Reference5 articles.
1. Thiamin and riboflavin in cooked and frozen, reheated turkey.;Bowers;J. Am. Dietet. Assoc.,1972
2. Microwave and conventional cooking of meat. Thiamine retention and palatability.;Kylen;J. Am. Dietet. Assoc.,1964
3. Vitamin retention in meat cooked electronically.;Noble;J. Am. Dietet. Assoc.,1962
4. Microbiological assay of vitamin B6 and its components.;Toepfer;J. Assoc. Off. Anal. Chem.,1970
5. Effect of microwave heating on vitamin B6 retention in chicken.;Wing;J. Am. Dietet. Assoc.,1972
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