Effect of thermal processing on retinol levels of free-range and caged hen eggs

International Journal of Food Sciences and Nutrition

Volumn 57, Issue 3-4, 2006, Pages 244-248

  Ramalho, Héryka M M ^a   Santos, Videanny V A ^a   Medeiros, Vanessa P Q ^a   Silva, Keith H D ^a   Dimenstein, Roberto ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO NORTE   (Brazil)

Author keywords

Cooking; Egg yolk; Hen; Quail; Vitamin A

Indexed keywords

RETINOL;

ARTICLE; CONTROLLED STUDY; COOKING; EGG; EGG YOLK; HEAT TREATMENT; HEN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; POULTRY; QUAIL;

ANIMAL HUSBANDRY; ANIMALS; CHICKENS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; EGGS; FEMALE; FOOD HANDLING; HEAT; QUAIL; VITAMIN A; VITAMINS;

PHASIANIDAE;

EID: 37849186508     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/02656730600836469     Document Type: Article

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