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B-vitamins in non traditionally preserved foods (reduced intensity of thermosterilization, addition of extracts of black pepper and garlic)

1990

Hozova, B. | Drdak, M. | Rajniakova, A. | Takacsova, H. | Kolarik, J. (Slovenska Vysoka Skola Technicka, Bratislava (CSFR). Chemickotechnologicka Fakulta)

AGROVOC Keywords
analyse statistique carne de cerdo fitoalexina heat sterilizing losses meat products perte phytoalexine phytoalexins pork productos de la carne riboflavin riboflavina riboflavine statistical analysis thiamin thiamine tiamina viande porcine
Bibliographic information
Volume 8 Issue 4 ISSN 0232-0568
Pagination
pp. 305-311
Other Subjects
Pyridoxine/ composition chimique; Piridoxina/ composicion quimica; Sterilisation thermique; Perdidas; Analisis estadistico; Esterilizacion termica; Pyridoxine/ chemical composition; Produit carne
Language
Slovak
Note
6 tables; 18 ref. Summaries (De, En, Ru, Sk)
Type
Summary
1991-08-15
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