Studies on utilization of ozone in food preservation, 4: The effect of ozone treatment on thiamin and riboflavin contents of cereal grains, cereal grain powders, peas, beans and whole spicies
1987
Naito, S. (Aichi-ken. Food Research Inst., Nagoya (Japan)) | Nanba, Y.
AGROVOC Keywords
Bibliographic information
Volume
34
Issue
12
ISSN
0029-0394
Pagination
pp. 794-800
Other Subjects
Epice; Riboflavine/ farine; Frijol (phaseolus); Riboflavin/ flours; Esterilizacion; Riboflavina/ harinas; Sterilisation (germes)
Language
Japanese
Note
17 ref.; Summaries (En, Ja)
Type
Summary
1989-08-15
AGRIS AP
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