KINETIC-PARAMETERS FOR THERMAL INACTIVATION OF PANTOTHENIC-ACID

被引：18

作者：

HAMM, DJ

LUND, DB

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02371.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：631 / 633

页数：3

共 17 条

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[9] Vitamin retention in processed meat - Effect of thermal processing [J].

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[10]

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