Effect of final Core Temperature and Days of Storage on Retention of Vitamin B6 and Vitamin B2 in sous-vide processed Pork Roast

Research output: Contribution to conferencePosterResearch

Original languageEnglish
Publication date2001
Publication statusPublished - 2001
EventWinter Meeting 2001 -
Duration: 1 Jan 20011 Jan 2001


ConferenceWinter Meeting 2001
OtherNo exact date found

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