Changes in the free -NH2, free -CO2H and titratable acidity of meat proteins
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb00943.x/fullpdf
Reference21 articles.
1. Adler-Nissen , J. 1978 Novo Industry A/S. Denmark
2. Nutritional effects of food processing
3. Processing damage to protein food
4. Non-enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so2 as an inhibitor of browning
5. 552. Heat-induced acidity in milk
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