✦ LIBER ✦
Kinetics of heat-induced browning in concentrated milk with sucrose as affected by pH and temperature / Cinetica del pardeamiento inducido por calor en sistemas de leche concentrada con alto contenido de sacarosa. Influencia del pH y de la temperatura
✍ Scribed by Pauletti, M.S.; Matta, E.J.; Rozycki, S.
- Book ID
- 121474910
- Publisher
- SAGE Publications
- Year
- 1999
- Tongue
- English
- Weight
- 620 KB
- Volume
- 5
- Category
- Article
- ISSN
- 1082-0132
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