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Effects of ribose, xylose and arabinose on colour formation in processed meat products

✍ Scribed by Okayama, Takahide; Yamanoue, Minoru; Kondo, Kenjiro; Nagata, Yukiharu

Book ID: 123194961
Publisher: Elsevier Science
Year: 1989
Tongue: English
Weight: 352 KB
Volume: 26
Category: Article
ISSN: 0309-1740
DOI: 10.1016/0309-1740(89)90055-7

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