Deterioration of dehydrated meat during storage. II.—Effect of pH and temperature on browning changes in dehydrated aqueous extracts-Reference-Cited by-同舟云学术

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Deterioration of dehydrated meat during storage. II.—Effect of pH and temperature on browning changes in dehydrated aqueous extracts

Published:1957-01 Issue:1 Volume:8 Page:21-25
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sharp J. G.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference4 articles.

1. Deterioration of dehydrated meat during storage. I.—Non-enzymic deterioration in absence of oxygen at tropical temperatures

2. NOTES ON SUGAR DETERMINATION

3. Über die Bestimmung kleiner Pentosemengen, insbesondere in Derivaten der Adenylsäure

4. THE AMINO ACID-SUGAR REACTION

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bibliography;Lawrie's Meat Science;2006

2. Chromatographic analysis of Maillard reaction products;Journal of Chromatography A;1992-10

3. Measurement of non-enzymic browning of dehydrated and intermediate moisture meat;Journal of the Science of Food and Agriculture;1986-02

4. Physical and Biochemical Changes Occurring in Muscle during Storage and Preservation;Muscle As Food;1986

5. A COMPARISON OF THE EFFECT OF OIL VERSUS PLASTICIZED VEGETABLE SHORTENING ON RATES OF GLUCOSE UTILIZATION IN NONENZYMATIC BROWNING;Journal of Food Processing and Preservation;1985-09

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