title: Effects of meat color, oven temperature, and sampling position on thiamin retention and moisture content of cooked turkey rolls.
authors.affiliation: Department of Food Science, University of Wisconsin-Madison 53706.
authors.forename: J H
authors.initials: JH
authors.lastname: Hsieh
authors.forename: M E
authors.initials: ME
authors.lastname: Matthews
authors.forename: R W
authors.initials: RW
authors.lastname: Hartel
mesh_terms: 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*
chemical_list: D014867:Water; D013831:Thiamine