ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Extracts of raw and cooked turkey breast muscle were chromatographically separated into pyridoxine, pyridoxal, and pyridoxamine fractions. Those fractions, in addition to an extract for total vitamin B6, were assayed microbiologically. Pyridoxine and pyridoxal contents were higher in the raw than in the cooked muscle; the pyridoxamine level was higher in the cooked muscle. No significant differences were found in the sum of the three forms of vitamin B6 or total vitamin B6 between cooked and raw muscle.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02556.x
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