HPLC determination of riboflavin, niacin, and thiamin in beef, pork, and lamb after alternate heat-processing methods

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry Vol. 36; no. 6; pp. 1176 - 1179
Main Authors:	Dawson, Kari R, Unklesbay, Nan F, Hedrick, Harold B
Format:	Journal Article
Language:	English
Published:	Washington, DC American Chemical Society 01-11-1988
Subjects:	BEEF Biological and medical sciences CALENTAMIENTO CARNE DE CERDO CARNE DE CORDERO CARNE DE RES CHAUFFAGE Food industries Fundamental and applied biological sciences. Psychology HEATING LAMB MEAT Meat and meat product industries NICOTINAMIDA NICOTINAMIDE PORK RIBOFLAVIN RIBOFLAVINA RIBOFLAVINE THIAMIN THIAMINE TIAMINA VIANDE D'AGNEAU VIANDE DE BOEUF VIANDE DE PORC Cooking Vitamin Nutritional loss Beef Mutton Pork Meat
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Bibliography:	Q04 Q02 8869040 ark:/67375/TPS-S8MC01JZ-6 istex:05437CB6CE205FED8DE4F09C7B5C51F0B955BB58
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf00084a012