罐詰食品のビタミンB_1に関する研究 : (I)グリンピース罐詰の製造および貯蔵中のビタミンB_1の損失
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概要
- 論文の詳細を見る
For tinning of green peas, they were blanched with 0.1,0.05,0.03 and 0.01 per cent solutions of copper sulfate or water, and the loss of thiamine during the procedures and after storage was determined. It was found that for preservation of the vitamin it was beneficial to use copper sulfate as small as possible.
- 日本ビタミン学会の論文