Determination of thiamin in cooked sausages

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 1, 1999, Pages 170-173

  Valls, Felicidad ^a   Checa, Martín A ^a   Fernández Muiño, Miguel A ^b   Sancho, M Teresa ^b  

^a Campofrío Alimentación S A   (Spain)

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

Cooked sausages; HPLC; Thiamin

Indexed keywords

ACETONITRILE; AMYLASE; BUFFER; PHOSPHATE; THIAMINE; THIOCHROMAN DERIVATIVE;

ARTICLE; COOKING; FLUORESCENCE; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MEAT; METHODOLOGY; NUTRITIONAL VALUE; REPRODUCIBILITY; SPECTROFLUOROMETRY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; MEAT PRODUCTS; REPRODUCIBILITY OF RESULTS; SPECTROMETRY, FLUORESCENCE; THIAMINE;

EID: 0032933733     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980593l     Document Type: Article

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