Effects of meat color, oven temperature, and sampling position on thiamin retention and moisture content of cooked turkey rolls.
Hsieh
J H
JH
Department of Food Science, University of Wisconsin-Madison 53706.
Matthews
M E
ME
Hartel
R W
RW
D000818:Animals; D003116:Color; D005511:Food Handling / Q000379:methods*; D006361:Heating; D011202:Poultry Products / Q000032:analysis*; D013831:Thiamine / Q000032:analysis*; D014422:Turkeys; D014867:Water / Q000032:analysis*
D014867:Water; D013831:Thiamine