Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions

✍ Scribed by G.Y. Kwon; J.H. Hong; Y.S. Kim; S.M. Lee; K.O. Kim

• Book ID: 111406689
• Publisher: Institute of Food Technologists
• Year: 2011
• Tongue: English
• Weight: 212 KB
• Volume: 76
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2010.01946.x