Effect of Irradiation, Packaging, and Postirradiation Cooking on the Thiamin Content of Chicken Meat

Author: van Calenberg Sabine   Philips Ben   Mondelaers Wim   van Cleemput Oswald   Huyghebaert Andre  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.62, Iss.11, 1999-11, pp. : 1303-1307

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