VITAMIN B₆ AND NIACIN CONTENTS OF BROILER MEAT OF DIFFERENT STRAINS, SEXES AND PRODUCTION REGIONSANG CYW.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 898-900; BIBL. 11 REF.Article

STABILITY OF THREE FORMS OF VITAMIN B₆ TO LABORATORY LIGHT CONDITIONSANG CYW.1979; J. ASS. OFF. ANAL. CHEMISTS; USA; DA. 1979; VOL. 62; NO 5; PP. 1170-1173; BIBL. 6 REF.Article

COMPARISON OF SAMPLE STORAGE METHODS FOR VITAMIN B₆ ASSAY IN BROILER MEATSANG CYW.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 1; PP. 336-337; BIBL. 4 REF.Article

COMPARISON OF COMMERCIAL PROCESSING METHOD VS HOT-DEBONING OF FRESH BROILERS ON NUTRIENT CONTENT OF BREAST MEAT = COMPARAISON DES EFFETS DES METHODES INDUSTRIELLES DE TRAITEMENT ET DU DESOSSAGE A CHAUD DES CARCASSES FRAICHES DE POULET SUR LA TENEUR EN NUTRIMENTS DU BLANCANG CYW; HAMM D.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1543-1565; 3 P.; BIBL. 15 REF.; 2 TABL.Article

DETERMINATION OF THIAMIN AND RIBOFLAVIN IN MEAT AND MEAT PRODUCTS BY HIGH-PRESSURE LIQUID CHROMATOGRAPHYANG CYW; MOSELEY FA.1980; J. AGRIC. FOOD CHEM.; USA; DA. 1980; VOL. 28; NO 3; PP. 483-487; BIBL. 8 REF.Article

NUTRIENT COMPOSITION OF QUAIL MEAT FROM THREE SOURCESHAMM D; ANG CYW.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1613-1617; 3 P.; BIBL. 7 REF.Article

FACTORS RELATING TO COMPLETENESS OF SOLVENT EXTRACTION OF DIELDRIN FROM MILK = LES FACTEURS EN RELATION AVEC L'EXTRACTION COMPLETE PAR SOLVANT DE LA DIELDRINE DANS LE LAITANG CYW; DUGAN LR JR.1973; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1973; VOL. 56; NO 3; PP. 718-720; BIBL. 6 REF.Serial Issue

CHANGES IN NUTRIENT CONTENT DURING CHILL-HOLDING OF ICE-PACKED AND DEEP-CHILLED BROILERS. = MODIFICATIONS DES TENEURS EN NUTRIMENTS AU COURS DU STOCKAGE FRIGORIFIQUE DES CARCASSES DE POULETS REFRIGEREES ET CONSERVEES DANS LA GLACE.ANG CYW; HAMM D; SEARCY GK et al.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 1763-1766; BIBL. 11 REF.; 1 FIG./4 TABL.Article

EFFECTS OF HEATING METHODS ON VITAMIN RETENTION IN SIX FRESH OR FROZEN PREPARED FOOD PRODUCTS = EFFETS DES METHODES DE CUISSON SUR LA RETENTION DES VITAMINES DANS SIX PRODUITS ALIMENTAIRES VENANT D'ETRE CUISINES OU CONGELESANG CYW; CHANG CM; FREY AE et al.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 5; PP. 997-1003; BIBL. 24REF.Article

EFFECTS OF PROCESSING, STORAGE, AND HANDLING ON NUTRIENT RETENTION IN FOODS. SYMPOSIUM. MINNEAPOLIS, MAY 21-25, 1972 = EFFETS DES TRAITEMENTS DE FABRICATION, DE LA CONSERVATION ET DES TRAITEMENTS DE PREPARATION SUR LA RETENTION DES ELEMENTS NUTRITIFS DANS LES PRODUITS ALIMENTAIRES. SYMPOSIUM. MINNEAPOLIS, 21-25 MAI 1972LUND DB; LABUZA TP; LIVINGSTON GE et al.1973; FOOD TECHNOL.; U.S.A.; DA. 1973; VOL. 27; NO 1; PP. 16-38; BIBL. DISSEM.Serial Issue