Investigation Into the Effects of Conventional Cooking on Levels of Thiamin (Determined By Hplc) and Pantothenic Acid (Determined by Elisa) in Chicken-Reference-Cited by-同舟云学术

Investigation Into the Effects of Conventional Cooking on Levels of Thiamin (Determined By Hplc) and Pantothenic Acid (Determined by Elisa) in Chicken

Published:1988-06 Issue:2 Volume:42 Page:83-96
ISSN:0954-3465
Container-title:Food Sciences and Nutrition
language:en
Short-container-title:Food Sciences and Nutrition

Author:

Bertelsen G.¹,Ftnglas P.M.¹,Loughridge J.¹,Faulks R.M.¹,Morgan M.R.A.¹

Affiliation:

1. AFRC Institute of Food Research, Norwich Laboratory, Cotney Lane, Norwich, Norfolk, NR47UA, UK

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/09543465.1988.11904132

Reference5 articles.

1. AOAC (1980): Official methods of analysis, 13th edn. Washington DC: Association of Official Analytical Chemists.

2. Brubacher, G., Muller-Mulot, W. & Southgate, D.A.T. (1985): Methods for the determination of vitamins in foods (recommended by COST 91). London: Elsevier Applied Science Publishers.

3. Paul, A.A. & Southgate, D.A.T. (1977): A study of the composition of retail meat: dissection into lean, separable fat and inedible portion. J. Hum. Nutr. 31, 259–272.

4. Paul, A.A. & Southgate, D.A.T. (1978): McCance and Widdowson’s ‘The Composition of Foods’, 4th edn. London: HMSO.

5. Voller, A., Bidwell, D.E. & Bartlett, A. (1979): In The enzyme-linked immunosorbent assay (ELISA) 2 p.38, Guernsey: Microsystems Ltd.

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