Stability of α-tocopherol, thiamin, riboflavin and retinol in pork muscle and liver during heating as affected by dietary supplementation

Journal of Food Science

Volumn 61, Issue 5, 1996, Pages 1048-1052

  Leonhardt, Monika ^a   Gebert, Stefan ^a   Wenk, Caspar ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

ascorbic acid; liver; pork; vitamin retention; tocopherol

Indexed keywords

SUS SCROFA;

EID: 10544246083     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb10930.x     Document Type: Article

References (43)

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