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Influence of the cooking methods on the loss of thiamin, riboflavin and niacin content in the bovine meat

1992

Guilland, J.C. (Universite de Dijon (France). UFR de Medecine, Laboratoire de Physiologie) | Kokkidis, M.J. | Rivera, M.A.

AGROVOC Keywords
beef carne de res cooking cuisson losses nicotinamida nicotinamide nutritive value perte riboflavin riboflavina riboflavine thiamin thiamine tiamina valeur nutritive valor nutritivo viande bovine
Bibliographic information
Cahiers de l'ENSBANA (France)
Issue 8 ISSN 0221-0347
Publisher
ENSBANA
Other Subjects
Coccion; Perdidas
Language
French
Note
30 ref. Summary (En)
Type
Summary
Source
[Nutritional aspects of food components; influences of techniques], Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, Dijon (France).- Dijon (France): ENSBANA, Jan 1992. p. 217-226
1993-08-15
AGRIS AP
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