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

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DOI: http://dx.doi.org/10.15578/ifrj.2.1.1996.50-56

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e-ISSN 2502-6569

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