Effects of meat color, oven temperature, and sampling position on thiamin retention and moisture content of cooked turkey rolls.
作者信息
Hsieh J H, Matthews M E, Hartel R W
机构信息
Department of Food Science, University of Wisconsin-Madison 53706.
出版信息
J Am Diet Assoc. 1991 Jul;91(7):845-6.
PMID:2071802
Abstract
摘要
Zotero 插件