Water activity and temperature effects on nonenzymic browning of amino acids in dried squid and simulated model system [Texto fotocopiado] / Chung-Hong Tsai, Ming-Sheng Kong, and Bonnie Sun Pan
Language: Inglês.Country: Estados Unidos.Publication: Chicago : 1991, Institute of Food TechnologistsDescription: 7 p. : il. ; 30 cmDewey: 345 tProvenance note: IPIMARBibliography: Contém bibliografia.| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Monografias | Biblioteca de Algés | 04843-S (Browse shelf) | Available |
Separata de: Journ. Food Sci.. - Vol. 56, nº. 3, p. 665-670, 677
IPIMAR
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