ShareThe effect of freezing rate, storage and cooking on some B-vitamins in beef and pork roasts.
Author(s) : AWONORIN S. O., BAMIRO F. O., AYOADE J.
Type of article: Article
Summary
Determination of vitamin retention (i.e., thiamin, riboflavin and niacin) and cooking losses of meat subjected to several treatments: air freezing, low-temperature storage, freezing-refreezing-thawing and cooking.
Details
- Original title: The effect of freezing rate, storage and cooking on some B-vitamins in beef and pork roasts.
- Record ID : 1998-0368
- Languages: English
- Source: J. Foodserv. Syst. - vol. 9 - n. 1
- Publication date: 1996
Links
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THIAMINE LOSSES IN SOME PORK PRODUCTS STORED UN...
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- Date : 1987
- Languages : German
- Source: Ernähr.-Umsch. - vol. 34 - n. 2
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- Author(s) : MIKKELSEN K., RASMUSSEN E. L., ZINCK O.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 777-781; 5 tabl.; 1 fig.; 3 ref.
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- Source: Int. J. Food Sci. Technol. - vol. 30 - n. 3
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- Source: Dairy Food environ. Sanit. - vol. 10 - n. 11
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POSTMORTEM METABOLISM IN FRESH PORCINE, OVINE A...
- Author(s) : LUNDBERG P.
- Date : 1987
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- Source: Meat Sci. - vol. 19 - n. 1
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