Vitamin B1 and b6 retention in milk after continuous-flow microwave and conventional heating at high temperatures

Journal of Food Protection

Volumn 64, Issue 6, 2001, Pages 890-894

  Sierra, I ^a   Vidal Valverde, C ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CONTINUOUS PROCESS; FAT CONTENT; FOOD PROCESSING; FOOD SAFETY; HEAT TREATMENT; MICROWAVE COOKING; MILK; PYRIDOXAL; PYRIDOXAMINE; PYRIDOXINE; REACTION MECHANISM; TEMPERATURE; THIAMINE;

LIPID; PYRIDOXINE; THIAMINE;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; HEAT; METHODOLOGY; MICROWAVE RADIATION; MILK;

ANIMALS; FOOD HANDLING; HEAT; LIPIDS; MICROWAVES; MILK; PYRIDOXINE; THIAMINE;

EID: 0034743557     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.6.890     Document Type: Article

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