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Water Activity and Temperature Effects on Nonenzymic Browning of Amino Acids in Dried Squid and Simulated Model System

✍ Scribed by CHUNG-HONG TSAI; MING-SHENG KONG; BONNIE SUN PAN

Book ID: 108817057
Publisher: Institute of Food Technologists
Year: 1991
Tongue: English
Weight: 668 KB
Volume: 56
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1991.tb05352.x

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