Thiamin, Riboflavin and α-Tocopherol Retention in Processed and Stored Irradiated Pork
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb15028.x/fullpdf
Reference22 articles.
1. Effect of Further Processing and Storage of Mechanically Deboned Chicken on Proximate Composition, Thiamin, Riboflavin and TBA Values
2. Verminderung von strahleninduzierten Vitamin-E- und -B1-Verlusten durch Bestrahlung von Lebensmitteln bei tiefen Temperaturen und durch Ausschlu� von Luftsauerstoff
3. Combination of irradiation with mild heat treatment
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