Československá hygiena 1987, 32(2):95-103

The changes of thiamin forms during thermal processing of food

J. Mňuková, J. Davídek

Keywords: foods, thiamine, stability, effects of pH and temperature

Published: February 1, 1987  Show citation

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Mňuková J, Davídek J. The changes of thiamin forms during thermal processing of food. Československá hygiena. 1987;32(2):95-103.
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