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Effect of sterilization and storage of vegetable-and-meat preserves on the stability of different forms of thiamin

Effect of sterilization and storage of vegetable-and-meat preserves on the stability of different forms of thiamin

Przemys Spozywczy 37(11): 500-503

Four types of vegetable-and-meat preserves were sterilized at 121 degrees C for 80 min and stored at 15 degrees. Samples of one type of preserve were additionally kept at 0 degrees , 35 degrees and 45 degrees. Changes in the contents of thiamin and thiamin pyrophosphate (TP) during sterilization and storage were examined by fluorimetry.

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Accession: 001189889

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