Combined effect of heat and ionizing radiation on thiamine and riboflavin contents in canned products (beef in natural juice and beef with cauliflower)

Hozova, B.; Sorman, L.; Richter, P. . Chemickotechnologicka Fakulta; Salkova, Z.

Combined effect of heat and ionizing radiation on thiamine and riboflavin contents in canned products (beef in natural juice and beef with cauliflower)

1986

Hozova, B. | Sorman, L. | Richter, P. (Slovenska Vysoka Skola Technicka, Bratislava (Czechoslovakia). Chemickotechnologicka Fakulta) | Salkova, Z.

AGROVOC Keywords

almacenamiento canned products meat products productos de la carne productos enlatados produit en conserve radiation sterilizing stockage storage teneur en vitamines thiamin thiamine tiamina vitamin content

Bibliographic information

Published in

Potravinarske Vedy - UVTIZ (Czechoslovakia)

Volume 4 Issue 3

Pagination

pp. 197-204

Other Subjects

Radiaciones; Radiations; Riboflavin/ preservation; Riboflavine/ preservation; Riboflavina/ preservacion; Contenido vitaminico; Esterilizacion; Sterilisation (germes); Produit carne

Language

Slovak

Note

5 tables; 10 ref. Summaries (De, En, Ru, Sk)

Type

Summary

In AGRIS since: 1988-08-15

Format: AGRIS AP

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Combined effect of heat and ionizing radiation on thiamine and riboflavin contents in canned products (beef in natural juice and beef with cauliflower)

1986

AGROVOC Keywords

Bibliographic information