EFFECT OF LOW-DOSE IRRADIATION AND POST-IRRADIATION COOKING AND STORAGE ON THE THIAMIN CONTENT OF FRESH PORK

被引：16

作者：

JENKINS, RK ^{[1
]}

THAYER, DW ^{[1
]}

HANSEN, TJ ^{[1
]}

机构：

[1] DREXEL UNIV,DEPT NUTR & FOOD SCI,PHILADELPHIA,PA 19104

来源：

关键词：

D O I：

10.1111/j.1365-2621.1989.tb05135.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1461 / 1465

页数：5

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