Literature DB >> 15397869

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

B B COOK, A F MORGAN, M B SMITH.   

Abstract

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Keywords:  MEAT

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Year:  1949        PMID： 15397869     DOI： 10.1111/j.1365-2621.1949.tb16255.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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