Rosenthal, A.J.
Pusat Penelitian dan Pengembangan Perikanan, Badan Penelitian dan Pengembangan Kelautan da

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THIAMINE IN FISH AND ITS DEGRADATION DURING THERMAL PROCESSING OF SALTED-BOILED FISH Suparno, Suparno; Hanson, S.W.; Rosenthal, A.J.
Indonesian Fisheries Research Journal Vol 2, No 1 (1996): (1996)
Publisher : Pusat Penelitian dan Pengembangan Perikanan, Badan Penelitian dan Pengembangan Kelautan da

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.