THIAMINE IN FISH AND ITS DEGRADATION DURING THERMAL PROCESSING OF SALTED-BOILED FISH

Authors

  • Suparno Suparno Reeearch Institute for Marine Fisheries, Jakarta Indonesia
  • S.W. Hanson Superior Software Ltd. Leeds. UK
  • A.J. Rosenthal School of Biological & Molecular Sciencies, Oxford Brookes University, Oxford. UK

DOI:

https://doi.org/10.15578/ifrj.2.1.1996.50-56

Keywords:

Thiamine degradation, fish, thermal processing

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.

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Published

2017-06-14

Issue

Vol. 2 No. 1 (1996): (1996)

Section

Articles

License

Creative Commons License
Indonesian Fisheries Research Journal is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.