Tables index

From

Effects of Cooking and Defrost Methods on Retinol Concentration of Chicken Liver

Rodrigo Albert Baracho Rüegg, Roberto Dimenstein

Journal of Food and Nutrition Research. 2018, 6(3), 146-151 doi:10.12691/jfnr-6-3-2
  • Table 1. Mean Concentration of Retinol ± SD. Means Followed By Different Letters in the Same Column Differ from Each Other by the Tukey Test with P < 0.001. SD: Standard Deviation
  • Table 2. Different Studies Showing Respective Retinol Concentrations Obtained, in µg/100 g, in Chicken Liver
  • Table 3. Retinol (μg/100 g) of Chicken Liver in the Food Composition Tables
  • Table 4. Retinol Concentration in Chicken Liver Of Brand B, Subjected to Different Cooking Methods and Their Losses. Each Line Value Corresponds to the Average ± Standard Deviation Of Triplicate. * Means Differs Significantly (P < 0.05) from the Raw
  • Table 5. Retinol Concentration in Chicken Liver of Brand A, Subjected to Different Defrost Methods and Their Losses. Each Line Value Corresponds to the Average ± Standard Deviation of Triplicate. * Means Differs Significantly (P < 0.01) from the Raw