EFFECTS OF MEAT COLOR, OVEN TEMPERATURE, AND SAMPLING POSITION ON THIAMIN RETENTION AND MOISTURE-CONTENT OF COOKED TURKEY ROLLS

被引：0
作者：
HSIEH, JH
MATTHEWS, ME
HARTEL, RW
机构：
[1] UNIV WISCONSIN, DEPT FOOD SCI, MADISON, WI 53706 USA
[2] UNIV WISCONSIN, DEPT AGR ENGN, MADISON, WI 53706 USA
来源：
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION | 1991年 / 91卷 / 07期
关键词：
D O I：
暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
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页码：845 / 846
页数：2
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