THIAMINE: A CHEMICAL INDEX OF THE STERILIZATION EFFICACY OF THERMAL PROCESSING-Reference-Cited by-同舟云学术

THIAMINE: A CHEMICAL INDEX OF THE STERILIZATION EFFICACY OF THERMAL PROCESSING

Published:1975-09 Issue:5 Volume:40 Page:993-996
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

MULLEY E.A.,STUMBO C. R.,HUNTING W. M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb02251.x/fullpdf

Reference17 articles.

1. Association of Vitamin Chemists., 1966 ". "Methods of Vitamin Assay ," 3rd ed. p. 129 . Interscience Publishers, New York.

2. J.R. Bendall, H.W. Schultz, and A.F. Anglemier, 1964 ". "Meat Proteins: Proteins and Their Reactions ," , p. 225 . Avi Publishing Co., Westport, Conn.

3. THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT

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