Loss of vitamin B 12in fish (round herring) meats during various cooking treatments

Journal of Nutritional Science and Vitaminology

Volumn 57, Issue 6, 2012, Pages 432-436

  Nishioka, Michiko ^a,b   Kanosue, Fuki ^a   Yabuta, Yukinori ^b   Watanabe, Fumio ^b  

^a KOCHI UNIVERSITY   (Japan)

^b TOTTORI UNIVERSITY   (Japan)

Author keywords

Cobalamin; Cooking; Etrumeus teres; Round herring; Vitamin B 12

Indexed keywords

CYANOCOBALAMIN; HYDROXOCOBALAMIN;

ARTICLE; BOILING POINT; COOKING; ESCHERICHIA COLI; EXTRACTION; FISH; FISH MEAT; FOOD PROCESSING; FRYING; GRILLING; HIGH TEMPERATURE PROCEDURES; MICROWAVE COOKING; NONHUMAN; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ROUND HERRING; STEAMING; VISCERA;

ANIMALS; COOKING; DIET; FISHES; HOT TEMPERATURE; HUMANS; MUSCLE, SKELETAL; NUTRITIVE VALUE; SEAFOOD; VACUUM; VISCERA; VITAMIN B 12;

DUSSUMIERIINAE; ETRUMEUS TERES;

EID: 84859459774     PISSN: 03014800     EISSN: 18817742     Source Type: Journal    
DOI: 10.3177/jnsv.57.432     Document Type: Article

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