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[Effect of autolytic changes in meat and of variation in technological additives on the free and bound thiamine content of sterilized port meat].

作者信息

Janitz W

出版信息

Z Ernahrungswiss. 1982 Mar;21(1):67-76. doi: 10.1007/BF02023042.

DOI:10.1007/BF02023042
PMID:7072279
Abstract
摘要

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[Effect of autolytic changes in meat and of variation in technological additives on the free and bound thiamine content of sterilized port meat].[肉类自溶变化及工艺添加剂变化对灭菌猪肉中游离硫胺素和结合硫胺素含量的影响]
Z Ernahrungswiss. 1982 Mar;21(1):67-76. doi: 10.1007/BF02023042.
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本文引用的文献

1
Chemical and nutritional changes in stored herring meal. 2.储存鲱鱼粉中的化学和营养变化。2.
Br J Nutr. 1960;14:91-113. doi: 10.1079/bjn19600013.
2
[Application of chromatography in the study of mixtures containing thiamine; the Maillard reaction].[色谱法在含硫胺素混合物研究中的应用；美拉德反应]
J Pharm Belg. 1958 Nov-Dec;13(11-12):519-33.
3
[Preservation of vitamin B1 and B2 during the preparation of pork meat].
Ann Nutr Aliment. 1978;32(2-3):417-24.
4
[Assay of vitamin B1 in food and biological material (author's transl].食品及生物材料中维生素B1的测定（作者译）
Z Lebensm Unters Forsch. 1979 Feb 26;168(2):120-4. doi: 10.1007/BF01127517.
5
[Effect of nitrites and nitrates on various aspects of vitamin nutritional status].[亚硝酸盐和硝酸盐对维生素营养状况各方面的影响]
Ann Nutr Aliment. 1976;30(5-6):847-58.