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Nicotinamide and Nicotinic Acid in Color Preservation of Fresh Meat

✍ Scribed by JEAN L. KENDRICK; BETTY M. WATTS

Book ID
108798909
Publisher
Institute of Food Technologists
Year
1969
Tongue
English
Weight
382 KB
Volume
34
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

Simultaneous determination of nicotinami
Simultaneous determination of nicotinamide, nicotinic acid, riboflavin, thiamin, and pyridoxine in enriched Brazilian foods by HPLC
✍ Agostini, Tania S. ;Godoy, Helena T. πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 362 KB

## Abstract The control of the enrichment levels in foods is difficult, due mainly to the lack of appropriate analytical methodologies. The amounts of the five B‐group vitamins (nicotinamide, nicotinic acid, ribofla‐vin, thiamin, and pyridoxine) have been determined in enriched Brazilian foods by a