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Prevention and Repair of Protein Damage by the Maillard Reaction In Vivo

โœ Scribed by Monnier, Vincent M.; Sell, David R.

Book ID
118210392
Publisher
Mary Ann Liebert
Year
2006
Tongue
English
Weight
840 KB
Volume
9
Category
Article
ISSN
1549-1684

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In the meat industry liver is an important raw material in the manufacture of sausages (liver sausages, liver paste and canned liver), not only because of its availability, but also because of its specific flavour and its good fat emulsifying and stabilizing properties. Liver is widely accepted for