THIAMINE IN FISH AND ITS DEGRADATION DURING THERMAL PROCESSING OF SALTED-BOILED FISH
Suparno Suparno, S.W. Hanson, A.J. Rosenthal
Abstract
The existence of different forms of thiamine in the llesh of rainbow trout (Salmo gairdneri) and their losses during thermal processing have been investigated.
Keywords
Thiamine degradation; fish; thermal processing
DOI:
http://dx.doi.org/10.15578/ifrj.2.1.1996.50-56
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0853-8980 e-ISSN
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