THIAMIN STABILITY IN SIMULATED INTERMEDIATE MOISTURE FOOD

被引：23

作者：

ARABSHAHI, A ^{[1
]}

LUND, DB ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb10208.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：199 / 203

页数：5

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[5]

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[6]

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[7]

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[8]

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