Effect of cooking on the concentration of Vitamins B in fortified meat products

Journal of Pharmaceutical and Biomedical Analysis

Volumn 41, Issue 5, 2006, Pages 1592-1595

  Riccio, Fortuna ^a   Mennella, Carmela ^a   Fogliano, Vincenzo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Boiled ham; Fortified products; HPLC analysis; Vitamins degradation

Indexed keywords

CYANOCOBALAMIN; PYRIDOXINE; THIAMINE; VITAMIN B GROUP;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; COOKING; FOOD ANALYSIS; FOOD COMPOSITION; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE PROCEDURES; MEAT; NONHUMAN; PRIORITY JOURNAL; RELIABILITY; SEPARATION TECHNIQUE;

ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; FOOD, FORTIFIED; INDICATORS AND REAGENTS; MEAT; SWINE; VITAMIN B COMPLEX;

EID: 33747618017     PISSN: 07317085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jpba.2006.01.061     Document Type: Article

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