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Suparno Suparno
Reeearch Institute for Marine Fisheries, Jakarta Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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THIAMINE IN FISH AND ITS DEGRADATION DURING THERMAL PROCESSING OF SALTED-BOILED FISH Suparno Suparno; S.W. Hanson; A.J. Rosenthal
Indonesian Fisheries Research Journal Vol 2, No 1 (1996): (1996)
Publisher : Research Center for Fisheries

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4447.076 KB) | DOI: 10.15578/ifrj.2.1.1996.50-56

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.
Co-Authors A.J. Rosenthal S.W. Hanson