Thiamine degradation in a luncheon-type ham product thermally processed in retort pouches and cans
Thiamine is an essential nutrient and meat products can serve as an important source of this vitamin. It is thermally labile and thus significant destruction can occur during the commercial sterilization of foods. This study investigated the thermal degradation kinetics of thiamine in a luncheon-typ...
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| Language: | English |
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University of British Columbia
2010
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| Online Access: | http://hdl.handle.net/2429/24801 |