A comparison of the retention of vitamins B1, B2 and B6, and cooking yield in pork loin with conventional and enhanced meal-service systems

European Food Research and Technology

Volumn 215, Issue 3, 2002, Pages 194-199

  Lassen, Anne ^a   Kall, Morten ^a   Hansen, Kirsten ^b   Ovesen, Lars ^a  

^a DANISH VETERINARY AND FOOD ADMINISTRATION   (Denmark)

^b Food and Environmental Control Unit   (Denmark)

Author keywords

Cook chill; Modified atmosphere packaging; Sous vide; Vitamin retention; Warm holding

Indexed keywords

EID: 13844267983     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-002-0554-6     Document Type: Article

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