Effect of -irradiation and post-irradiation cooking on thiamine, riboflavin and niacin contents of grass prawns (Penaeus monodon)

Author: Rivarola V.A.   Bergesse J.R.   Garcia M.B.   Kun-Fen L.   Lung-Bin H.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.55, Iss.4, 1996-04, pp. : 379-382

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Abstract