Degradation and conversion of thiamin and thiamin phosphate esters in fresh stored pork and in raw sausages

Meat Science

Volumn 83, Issue 3, 2009, Pages 506-510

  Poel, C ^a   Backermann S ^a   Ternes, W ^a  

^a UNIVERSITY OF VETERINARY MEDICINE HANNOVER   (Germany)

Author keywords

Binding form of thiamin; Pork; Thiamin; Thiamin phosphate ester

Indexed keywords

EID: 69549084448     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.06.034     Document Type: Article

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