Measurement of non-enzymic browning of d
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Ken A. Buckle; Hari Purnomo
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Article
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1986
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John Wiley and Sons
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English
β 504 KB
Non-enzymic browning (NEB) of a traditional intermediate moisture meat (dendeng) and dehydrated meat was measured by both aqueous trypsin digestion and lead acetate-ethanol precipitation methods. Trypsin digestion did not interfere with NEB determination, and the addition of a glucose-glycine NEB mi