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- W2320003592 abstract "食品の加工調製の際のビタミンB1含有量の礎化は數多く報告されているがの,その含有量減少の程度はまちまちであり,またどの樣な變化が生ずるのかも不明である。著者等はB1の減少が如何なる因子によつてどの程度起るものであるか,またその安定度を向上させるには如何にすべきかを知るためにB1水溶液の加熱による減少の實態を檢討した。" @default.
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- W2320003592 date "1954-01-01" @default.
- W2320003592 modified "2023-09-26" @default.
- W2320003592 title "Studies on the Stability of Thiamin in the Water Solution (I)" @default.
- W2320003592 doi "https://doi.org/10.4327/jsnfs1949.7.72" @default.
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