STABILITY OF B-VITAMINS IN MEATS PREPARED BY FOODSERVICE. 2. RIBOFLAVIN-Reference-Cited by-同舟云学术

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STABILITY OF B-VITAMINS IN MEATS PREPARED BY FOODSERVICE. 2. RIBOFLAVIN

Published:1999-03 Issue:1 Volume:11 Page:53-67
ISSN:1524-8275
Container-title:Foodservice Research International
language:en
Short-container-title:Foodservice Res Int

Author:

PINHEIRO-SANT'ANA HELENA M.,STRINGHETA PAULO C.,PENTEADO MARILENE V. C.,BRANDAO SEBASTIAO C. C.

Publisher

Wiley

Subject

General Medicine

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4506.1999.tb00238.x/fullpdf

Reference27 articles.

1. Effects of cooking methods on thiamin and riboflavin contents of chicken meat

2. Determination of thiamin and riboflavin in meat and meat products by high-pressure liquid chromatography

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analysis of Thiamine, Riboflavin and Nicotinic Acid in Meat;Functional Meat Products;2023-12-09

2. Riboflavin Cooking Losses and Bioaccessibility in Red Meats;Journal of Culinary Science & Technology;2023-10-23

3. Determination of the Cooking Losses of Vitamins B1, B2, and B3 in Chicken Meats Using Boiling and Frying Methods;Journal of the Institute of Science and Technology;2022-09-01

4. Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5;Nutrients;2022-01-22

5. Vitamins;Handbook of Processed Meats and Poultry Analysis;2008-11-12

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