Thiamin, Riboflavin and α-Tocopherol Retention in Processed...

Journal of Food Science 1997 Vol. 62; Iss. 5

Thiamin, Riboflavin and α-Tocopherol Retention in Processed and Stored Irradiated Pork

JAY B. FOX JR., LEON LAKRITZ, DONALD W. THAYER
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Volume:
62
Year:
1997
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1997.tb15028.x
File:
PDF, 349 KB
english, 1997
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