The Retention of Vitamins in Pork Hams During Curing
- 1 May 1944
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 27 (5) , 419-424
- https://doi.org/10.1093/jn/27.5.419
Abstract
The thiamine, riboflavin and nicotinic acid retentions during curing of pork hams have been studied using two methods of calculation. When calculated on the basis of the total vitamin content of the fresh and cured hams, 80% of the thiamine, 97% of the riboflavin and 100% of the nicotinic acid were retained. When calculated on the basis of the vitamin content per gram of protein in the fresh and cured hams, 85% of the thiamine, 104% of the riboflavin and 106% of the nicotinic acid were retained.Keywords
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