COMPARISON OF STABILITY OF THIAMIN SALTS AT HIGH-TEMPERATURE AND WATER ACTIVITY

被引：15

作者：

LABUZA, TP

KAMMAN, JF

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1982.tb10146.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：664 / 665

页数：2

共 7 条

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[2]

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KAMMAN, JF ;

LABUZA, TP ;

WARTHESEN, JJ .

[4]

KAMMAN JF, 1981, J FOOD SCI, V46, P1467

[5]

KIRK JD, 1981, WATER ACTIVITY RELAT

LABUZA, TP .

[7]

LUND D, 1975, PRINCIPLES FOOD SC 2, pCH3