KINETICS OF THIAMINE DEGRADATION BY HEAT - NEW METHOD FOR STUDYING REACTION-RATES IN MODEL SYSTEMS AND FOOD PRODUCTS AT HIGH-TEMPERATURES

被引：50

作者：

MULLEY, EA ^{[1
]}

STUMBO, CR ^{[1
]}

HUNTING, WM ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02249.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：985 / 988

页数：4

共 23 条

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[4]

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FARRER, KTH ;

MORRISON, PG .

AUSTRALIAN JOURNAL OF EXPERIMENTAL BIOLOGY AND MEDICAL SCIENCE, 1949, 27 (05) :517-522

FARRER, KTH .

FARRER, KTH .

FARRER, KTH .

[10]

FELICIOTTI E, 1955, THESIS U MASSACHUSET