Literature DB >> 7072279

[Effect of autolytic changes in meat and of variation in technological additives on the free and bound thiamine content of sterilized port meat].

W Janitz.   

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Year:  1982        PMID： 7072279     DOI： 10.1007/bf02023042

Source DB:  PubMed          Journal:  Z Ernahrungswiss        ISSN： 0044-264X


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  5 in total

1.  [Application of chromatography in the study of mixtures containing thiamine; the Maillard reaction].

Authors:  W J LHOEST
Journal:  J Pharm Belg       Date:  1958 Nov-Dec

2.  Chemical and nutritional changes in stored herring meal. 2.

Authors:  C H LEA; L J PARR; R J CARPENTER
Journal:  Br J Nutr       Date:  1960       Impact factor: 3.718

3.  [Effect of nitrites and nitrates on various aspects of vitamin nutritional status].

Authors:  M Lhuissier; M Suschetet; J Causeret
Journal:  Ann Nutr Aliment       Date:  1976

4.  [Assay of vitamin B1 in food and biological material (author's transl].

Authors:  R Rettenmaier; J P Vuilleumier; W Müller-Mulot
Journal:  Z Lebensm Unters Forsch       Date:  1979-02-26

5.  [Preservation of vitamin B1 and B2 during the preparation of pork meat].

Authors:  A Frouin; J Bazile; D Jondeau
Journal:  Ann Nutr Aliment       Date:  1978
  5 in total

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