Effects of Food Composition, pH, and Copper on the Degradation of Vitamin A in Beef Liver Puree During Heat Processing

✍ Scribed by S. A. WILKINSON; M. D. EARLE; A. C. CLELAND

• Book ID: 108805633
• Publisher: Institute of Food Technologists
• Year: 1982
• Tongue: English
• Weight: 626 KB
• Volume: 47
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1982.tb12727.x