Variaciones en el contenido de vitaminas B1 y B2 en patésDeterminación fluorimétrica
- 1 Departamento de Nutrición y Bromatología II: Bromatología y Técnicas Analíticas Farmacéuticas. Facultad de Farmacia. Universidad Complutense. Madrid
ISSN: 0300-5755
Year of publication: 1987
Issue: 187
Pages: 29-31
Type: Article
More publications in: Alimentaria: Revista de tecnología e higiene de los alimentos
Abstract
The aim of the work is to research the changes suffered by B1 and B2 vitamins in canned patés from the very moment of oppening and during a certain time in which they have been exposed to external agents. Both vitamins were isolated by enzymatic hidrolysis and determined by a fluorimetric method.