Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage

✍ Scribed by R.D. Divine; D. Sommer; A. Lopez-Hernandez; S.A. Rankin

• Book ID: 117974198
• Publisher: American Dairy Science Association
• Year: 2012
• Tongue: English
• Weight: 635 KB
• Volume: 95
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2011-4828