{"title":"咸鱼中的硫胺素及其在热加工过程中的降解","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":"{\"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}","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}
THIAMINE IN FISH AND ITS DEGRADATION DURING THERMAL PROCESSING OF SALTED-BOILED FISH
The existence of different forms of thiamine in the llesh of rainbow trout (Salmo gairdneri) and their losses during thermal processing have been investigated.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
