Determination of vitamins A and e in cooked sausages

European Food Research and Technology

Volumn 226, Issue 1-2, 2007, Pages 181-185

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

^a Fundación Sonsoles Ballvé s n   (Spain)

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

Cooked sausages; HPLC; Vitamin A; Vitamin E

Indexed keywords

ACETONITRILE; FLUORESCENCE; FOOD PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SAPONIFICATION; SIGNAL TO NOISE RATIO;

COOKED SAUSAGES; FLUORESCENCE DETECTION; TETRAHYDROFURAN; TOCOPHEROL; VITAMIN A; VITAMIN E;

VITAMINS;

EID: 34648828913     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0524-5     Document Type: Article

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