Thiamin, riboflavin and α-tocopherol retention in processed and stored irradiated pork

Journal of Food Science

Volumn 62, Issue 5, 1997, Pages 1022-1025

  Fox Jr , Jay B ^a   Lakritz, Leon ^a   Thayer, Donald W ^a  

^a U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Irradiation; Pork; Riboflavin; Thiamin; tocopherol

Indexed keywords

EID: 0030690518     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb15028.x     Document Type: Article

References (22)

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