Losses of thiamine, ascorbic acid and lysine in thermally sterilised foods
The major objective of this investigation is the comparative nutritional evaluation of thermosterile foods in pouches and in cans during sterilization treatment and during storage. To achieve this objective, four products (whole brussels sprouts, whole new potatoes, pork casserole and rice pudding)...
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University of Leeds
1982
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.290915 |