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关键词
书目信息
页码
pp. 794-800
其它主题
Epice; Riboflavine/ farine; Frijol (phaseolus); Riboflavin/ flours; Esterilizacion; Riboflavina/ harinas; Sterilisation (germes)
语言
日本人
注释
17 ref.; Summaries (En, Ja)
类型
Summary
1989-08-15
AGRIS AP