The effect of microwave and convection reheating on the vitamin B₁₂ content of roast beef produced in a cook/freeze foodservice system
The purpose of this study was to determine the effect of microwave and convection reheating on the vitamin B₁₂ content of roast beef produced in a cook/freeze foodservice catering system. Two concentrations of vitamin B₁₂ in a phosphate buffer, as well as vitamin B₁₂ found in roast beef, were used t...
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| Language: | English |
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University of British Columbia
2010
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| Online Access: | http://hdl.handle.net/2429/25873 |