EFFECT OF RADIATION AND CONVENTIONAL PROCESSING ON THE THIAMIN CONTENT OF PORK

被引：20

作者：

THOMAS, MH

ATWOOD, BM

WIERBICKI, E

TAUB, IA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb15358.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：824 / 828

页数：5

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