ShareTHIAMINE LOSSES IN SOME PORK PRODUCTS STORED UNDER VARIOUS CONDITIONS.
[In German. / En allemand.]
Author(s) : ROGOWSKI B.
Type of article: Article
Summary
A COMPARISON OF ALL TEST RESULTS FIRST CONFIRMS THE WELL-KNOWN SUSCEPTIBILITY OF THIAMINE TO HEATING. THIS IS ALSO VALID FOR PRODUCTS MADE FROM CHINESE RECIPES. IT WAS ALSO OBSERVED, AGAIN, THAT IT IS DIFFICULT TO STORE MEAT PRODUCTS WITHOUT THIAMINE LOSS. THE TEST RESULTS SHOW THAT AS REGARDS MEAT AND MEAT PRODUCT COMPOSITION, HIGHLY INACCURATE NOTIONS PREVAIL. R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1988-1486
- Languages: German
- Source: Ernähr.-Umsch. - vol. 34 - n. 2
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
-
RETENTION OF VITAMIN B1 , B2 AND B6 IN FROZEN M...
- Author(s) : MIKKELSEN K., RASMUSSEN E. L., ZINCK O.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 777-781; 5 tabl.; 1 fig.; 3 ref.
View record
-
The effect of freezing rate, storage and cookin...
- Author(s) : AWONORIN S. O., BAMIRO F. O., AYOADE J.
- Date : 1996
- Languages : English
- Source: J. Foodserv. Syst. - vol. 9 - n. 1
View record
-
INFLUENCE OF ALPHA-TOCOPHEROL (VITAMIN E) ON ST...
- Author(s) : BUCKLEY J., CONNOLLY J. F.
- Date : 1980/04
- Languages : English
- Source: Journal of Food Protection - vol. 43 - n. 4
View record
-
COMPARISON OF SAMPLE STORAGE METHODS FOR VITAMI...
- Author(s) : ANG C. Y. W.
- Date : 1982/01
- Languages : English
View record
-
EFFECT OF FURTHER PROCESSING AND STORAGE OF MEC...
- Author(s) : ANG C. Y. W.
- Date : 1986
- Languages : English
View record