Thiamine Content of Raw and Cooked Pork Tissues From Pigs of Known Dietary History

Journal of Animal Science - United States
doi 10.2527/jas1946.54350x
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Oxford University Press (OUP)

Related search

Dietary Protein Sources Affect Internal Quality of Raw and Cooked Shell Eggs Under Refrigerated Conditions

Asian-Australasian Journal of Animal Sciences
Animal ScienceZoologyFood Science
2015English

Consumers’ Sensory Acceptability of Pork From Immunocastrated Male Pigs

Meat Science
Food Science
2008English

Antioxidant Effect of Extracts From the Coffee Residue in Raw and Cooked Meat

2018English

Effects of Dietary Astaxanthin, Ractopamine HCl, and Gender on the Growth, Carcass, and Pork Quality Characteristics of Finishing Pigs

Kansas Agricultural Experiment Station Research Reports
2010English

Relationships Between Pork Loin Palatability Traits and Physical Characteristics of Cooked Chops.

Journal of Animal Science
Animal ScienceZoologyGeneticsMedicineFood Science
1991English

Volatiles in Raw and Cooked Meat From Lambs Fed Olive Cake and Linseed

Animal
Animal ScienceZoology
2014English

Rapid Identification of Known and New RNA Viruses From Animal Tissues

PLoS Pathogens
ImmunologyMolecular BiologyVirologyMicrobiologyParasitologyGenetics
2008English

Thiamine Status in Humans and Content of Phosphorylated Thiamine Derivatives in Biopsies and Cultured Cells

PLoS ONE
Multidisciplinary
2010English

Improvement in Sensory Properties of Cooked Cured Pork Loin by Injection of Pork Extract Fermented by Staphylococcus Xylosus

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
2003English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy