Thiamin Content of Chicken Muscle and Effect of Purification Variables on Determined Values-Reference-Cited by-同舟云学术

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Thiamin Content of Chicken Muscle and Effect of Purification Variables on Determined Values

Published:1988-01 Issue:1 Volume:67 Page:72-77
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

KIM CHANG SOON,BOWERS JANE A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/67/1/72/4465644/poultrysci67-0072.pdf

Reference20 articles.

1. Official Methods of Analysis,1980

2. Official Methods of Analysis,1984

3. A revised thiochrome procedure for the determination of thiamin in cereal products;Bechtel;Cereal Chem.,1958

4. Bio-Rad Laboratories, 1982. Bulletin 1113. Bio-Rex 70, Ion Exchanger for Biological Compounds. Richmond, CA.

5. Vitamin and proximate composition of fast-food fried chicken;Bowers;J. Am. Diet. Assoc.,1987

Cited by 2 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. Pre-analytical challenges from adsorptive losses associated with thiamine analysis;Scientific Reports;2024-05-04

2. Effects of meat color, oven temperature, and sampling position on thiamin retention and moisture content of cooked turkey rolls;Journal of the American Dietetic Association;1991-07

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