HPLC DETERMINATION OF RIBOFLAVIN, NIACIN, AND THIAMIN IN BEEF, PORK, AND LAMB AFTER ALTERNATE HEAT-PROCESSING METHODS

被引：47

作者：

DAWSON, KR ^{[1
]}

UNKLESBAY, NF ^{[1
]}

HEDRICK, HB ^{[1
]}

机构：

[1] UNIV MISSOURI,COLL AGR,DEPT FOOD SCI & NUTR,122 ECKLES HALL,COLUMBIA,MO 65211

来源：

关键词：

D O I：

10.1021/jf00084a012

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1176 / 1179

页数：4

共 10 条

[1] DETERMINATION OF THIAMIN AND RIBOFLAVIN IN MEAT AND MEAT-PRODUCTS BY HIGH-PRESSURE LIQUID-CHROMATOGRAPHY
ANG, CYW
MOSELEY, FA
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1980, 28 (03) : 483 - 486
[2] [Anonymous], 1984, OFFICIAL METHODS ANA
[3] Cochran W.G, 1957, STAT METHODS, V6th ed
[4] Cochran W. G., 1950, EXPT DESIGN
[5] IBRAHIM N, 1986, J CAN DIET ASSOC, V47, P26
[6] ROSENBAUM MS, 1983, PEDIATRICS, V71, P359
[7] A RAPID METHOD FOR SELECTIVELY DETERMINING SMALL AMOUNTS OF NIACIN, RIBOFLAVIN AND THIAMINE IN FOODS
SKURRAY, GR
[J]. FOOD CHEMISTRY, 1981, 7 (02) : 77 - 80
[8] [No title captured]
[9] [No title captured]
[10] [No title captured]