✦ LIBER ✦

Stability of Sorbic Acid in Model Food Systems of Reduced Water Activity: Sugar Solutions

✍ Scribed by LIA N. GERSCHENSON; STELLA M. ALZAMORA; JORGE CHIRIFE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Degradation of sorbic acid in model food

✍ M.J. Saxby; M.A. Stephens; R.G. Reid 📂 Article 📅 1982 🏛 Elsevier Science 🌐 English ⚖ 226 KB

Water Activity – Concentration Models fo

✍ C. S. CHEN 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 395 KB

Role of sorbic acid in nonenzymic browni

✍ B. R. THAKUR; S. S. ARYA 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 459 KB

Free Amino Acid Stability in Reducing Su

✍ JEFFREY H. BAXTER 📂 Article 📅 1995 🏛 Institute of Food Technologists 🌐 English ⚖ 535 KB

SUGAR-AMINO ACID INTERACTION IN THE DIFF

✍ AARON E. WASSERMAN; ANN MARIE SPINELLI 📂 Article 📅 1970 🏛 Institute of Food Technologists 🌐 English ⚖ 642 KB

Thermal Stability of Folic Acid and 5-Me

✍ B. P. F. DAY; J. F. GREGORY 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 936 KB