The treatment of meats with ionising radiations. II.—Observations on the destruction of thiamine-Reference-Cited by-同舟云学术

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The treatment of meats with ionising radiations. II.—Observations on the destruction of thiamine

Published:1959-05 Issue:5 Volume:10 Page:295-300
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Wilson G. M.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference14 articles.

1. Food Invest Bd, 1955, Spec. Rep. No. 61 (London H. M. S. O)

2. Processing of Foods with Ionizing Radiations

3. , , & , Amer. Meat Inst. Foundation, 1956, Bull. No. 28

4. SOME CHEMICAL AND ORGANOLEPTIC CHANGES IN GAMMA IRRADIATED MEATSb,

Cited by 23 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. Nutritional effects of food processing;International Journal of Food Science & Technology;2007-06-28

2. Effects of Gamma Irradiation on the Content of Riboflavin in Egg Powder and Niacin in Chicken Breast;Journal of the Korean Society of Food Science and Nutrition;2005-11-01

3. Effects of Gamma Irradiation and Cooking Methods on the Content of Thiamin in Chicken Breast and Vitamin C in Strawberry and Mandarine Orange;Journal of the Korean Society of Food Science and Nutrition;2003-08-01

4. Effect of irradiation dose and irradiation temperature on the thiamin content of raw and cooked chicken breast meat;Journal of the Science of Food and Agriculture;1998-12

5. Nutritional adequacy of irradiated meat—a review;Food Research International;1998-05

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