Effect of Low-Dose Irradiation and Post-Irradiation Cooking and Storage on the Thiamin Content of Fresh Pork-Reference-Cited by-同舟云学术

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Effect of Low-Dose Irradiation and Post-Irradiation Cooking and Storage on the Thiamin Content of Fresh Pork

Published:1989-11 Issue:6 Volume:54 Page:1461-1465
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

JENKINS R.K.,THAYER D.W.,HANSEN T.J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb05135.x/fullpdf

Reference38 articles.

1. B. A. Anderson, 1983 . "Composition of Foods: Pork Products-Raw, Processed, Prepared," p.45 . Agricultural Handbook No. 8-10 (rev.) U.S. Department of Agriculture.

2. Anonymous . 1986 . Irradiation of fresh pork to prevent Trichinosis. "FSIS Background." Food Safety and Inspection Service, U.S. Department of Agriculture. March, 1986.

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