HPLC DETERMINATION OF RIBOFLAVIN, NIACIN, AND THIAMIN IN BEEF, PORK, AND LAMB AFTER ALTERNATE HEAT-PROCESSING METHODS

被引：47

作者：

DAWSON, KR ^{[1
]}

UNKLESBAY, NF ^{[1
]}

HEDRICK, HB ^{[1
]}

机构：

[1] UNIV MISSOURI,COLL AGR,DEPT FOOD SCI & NUTR,122 ECKLES HALL,COLUMBIA,MO 65211

来源：

关键词：

D O I：

10.1021/jf00084a012

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1176 / 1179

页数：4

共 10 条

ANG, CYW ;

MOSELEY, FA .

[2]

[Anonymous], 1984, OFFICIAL METHODS ANA

[3]

Cochran W.G, 1957, STAT METHODS, V6th ed

[4]

Cochran W. G., 1950, EXPT DESIGN

[5]

IBRAHIM N, 1986, J CAN DIET ASSOC, V47, P26

[6]

ROSENBAUM MS, 1983, PEDIATRICS, V71, P359

SKURRAY, GR .

[8]

[No title captured]

[9]

[No title captured]

[10]

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