Radiation Preservation of Milk and Milk Products. IV. Radiation-Induced Browning and Some Related Chemical Changes in Milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference21 articles.
1. A Proposed Method for the Determination of Color of Dry Products of Milk;Choi;J. Dairy Sci.,1949
2. Reactions Between Sugars and Nitrogenous Compounds and Their Relationship to Certain Food Problems;Danehy;Advances in Food Research,1951
3. Radiation Preservation of Milk and Milk Products. I. Background and Problems;Goldblith;J. Dairy Sci.,1956
4. Estimating Carbonyl Compounds in Rancid Fats and Foods;Henick;J. Am. Oil Chemists’ Soc.,1954
5. Chemistry of Browning Reactions in Model Systems;Hodge;J. Agr. and Food Chem.,1953
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