Effect of collagen preparations used as carriers of potassium iodide on retention of iodine and thiamine during cooking and storage of pork meatballs

Journal of the Science of Food and Agriculture

Volumn 87, Issue 8, 2007, Pages 1473-1479

  Waszkowiak, Katarzyna ^a   Szymandera Buszka, Krystyna ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Collagen; Food iodization; Meat products; Potassium iodide stability; Thiamine retention

Indexed keywords

EID: 34249798722     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2844     Document Type: Article

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