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STABILITY OF RIBOFLAVIN IN EGGS TO COOKING AND TO LIGHT

✍ Scribed by FLORA HANNING; BARBARA A. SCHICK; H. J. SEIM

Book ID
108790740
Publisher
Institute of Food Technologists
Year
1949
Tongue
English
Weight
413 KB
Volume
14
Category
Article
ISSN
0022-1147

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## Abstract A method is presented for estimating the stability to light of the colour of cooked hams, enabling the complete fading curve to be obtained. Some typical results obtained in presence and absence of air are considered. For the routine examination of samples, it is suggested that the st