Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb00613.x/fullpdf
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4. Factors influencing the stability of thiamine during heat sterilization;Bendix;Food Research,1951
5. The thermal decomposition of aneurin and co-carboxylase at varying hydrogen ion concentrations;Booth;Biochemical Journal,1943
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