THIAMINE - CHEMICAL INDEX OF STERILIZATION EFFICACY OF THERMAL PROCESSING

被引：35

作者：

MULLEY, EA ^{[1
]}

STUMBO, CR ^{[1
]}

HUNTING, WM ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS, DEPT FOOD SCI & NUTR, AMHERST, MA 01002 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02251.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：993 / 996

页数：4

共 17 条

[1]

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[2]

BENDALL JR, 1964, MEAT PROTEINS PROTEI, P225

BOUTON, PE ;

HARRIS, PV .

[4]

DENNY CB, 1970, J ASSOC OFF ANA CHEM, V53, P713

[5]

DENNY CB, 1972, J ASSOC OFF ANA CHEM, V55, P613

[6]

GILES BG, 1969, 15TH EUR M MEAT RES, P289

Greenwood, DA ;

Kraybill, HR ;

Feaster, JF ;

Jackson, JM .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1944, 36 :922-927

[8]

HAMM REINER, 1960, FOOD RES, V25, P587

[9]

HAYAKAWA K-I, 1969, Canadian Institute of Food Technology Journal, V2, P165

[10]

JEN Y, 1971, J FOOD SCI, V36, P692