{"title":"THIAMINE IN FISH AND ITS DEGRADATION DURING THERMAL PROCESSING OF SALTED-BOILED FISH","authors":"S. Suparno, S. W. Hanson, A. Rosenthal","doi":"10.15578/IFRJ.2.1.1996.50-56","DOIUrl":null,"url":null,"abstract":"The existence of different forms of thiamine in the llesh of rainbow trout (Salmo gairdneri) and their losses during thermal processing have been investigated.","PeriodicalId":31292,"journal":{"name":"Indonesian Fisheries Research Journal","volume":"2 1","pages":"50-56"},"PeriodicalIF":0.0000,"publicationDate":"2017-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Indonesian Fisheries Research Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15578/IFRJ.2.1.1996.50-56","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
The existence of different forms of thiamine in the llesh of rainbow trout (Salmo gairdneri) and their losses during thermal processing have been investigated.
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