Precursors of maillard browning in atlantic short finned squid-Reference-Cited by-同舟云学术

Precursors of maillard browning in atlantic short finned squid

Published:1985-12 Issue:4 Volume:18 Page:326-331
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Haard N.F.,Arcilla R.

Publisher

Elsevier BV

Subject

General Computer Science

Reference24 articles.

1. Beckman Bulletin 121M-TB-013,1976

2. Rapid analysis of carbohydrates by high-pressure liquid chromatography;Conrad;Food Technol.,1976

3. Cummings, L.J. 1980. Carbohydrate separation by HPLC: Selected packings. Bulletin 288, Bio-Rad Laboratories, Richmond, CA.

4. Study into the Maillard reaction occurring between methionine and tryptophan on the one hand and glucose on the other;Dworschak;Acta Aliment,1977

5. Haard, N.F. 1982. Development of a new and improved methodology for the dehydration of Atlantic short finned squid. Phase 2. Final report. DSS Contract 01532-0-0216, Fisheries and Oceans Canada.

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