TY  - GEN
AU  - Tsai,
AU  - Kong,
AU  - Pan,
TI  - Water activity and temperature effects on nonenzymic browning of amino acids in dried squid and simulated model system [Texto fotocopiado]
PY  - 0000///Institute of Food Technologists
CY  - Chicago
PB  - 1991
KW  - 345 t
N2  - Contém bibliografia
ER  -