Thiamin and riboflavin in cooked and frozen, reheated turkey. Gas vs. microwave ovens
Bowers, J.A.; Fryer, B.A.
Journal of the American Dietetic Association 60(5): 399-401
1972
ISSN/ISBN: 0002-8223 PMID: 5018369 Document Number: 55524
Thiamin, riboflavin, moisture and fat were estimated for samples from 12 paired turkey breast muscles. Microwave or gas ovens were used in the treatments, in which muscles were: cooked; cooked, reheated after one day of refrigerated storage; cooked, frozen; or cooked, frozen, reheated. Type of oven had no significant effect on thiamin content.