Thiamine-modifying properties of fish and meat products.
D000818:Animals; D055598:Chemical Phenomena; D002621:Chemistry; D004355:Drug Stability; D005396:Fish Products / Q000032:analysis; D006420:Hemeproteins; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D006867:Hydrolases; D008460:Meat / Q000032:analysis; D013552:Swine; D013831:Thiamine / Q000032:analysis / Q000037:antagonists & inhibitors*
D006420:Hemeproteins; D006867:Hydrolases; D013831:Thiamine