Literature DB >> 15392420

Thiamine, riboflavin, and niacin content of chicken tissues, as affected by cooking and frozen storage.

A F MORGAN, L E KIDDER.   

Abstract

Entities:  

Keywords:  MEAT

Mesh：

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Year:  1949        PMID： 15392420     DOI： 10.1111/j.1365-2621.1949.tb16254.x

Source DB:  PubMed          Journal:  Food Res        ISSN： 0095-974X


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  1 in total

1.  In extruded feline diets, thiamine degraded at a similar rate when stored at -20°C, compared to room temperature.

Authors:  Bianca DiSabatino; Jacqueline M Parr; Georgia Kritikos; Gabrielle Monteith; Adronie Verbrugghe
Journal:  Can Vet J       Date:  2021-04       Impact factor: 1.008
  1 in total

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