Measurement of non-enzymic browning of dehydrated and intermediate moisture meat
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference21 articles.
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2. Deterioration of dehydrated meat during storage. I.—Non-enzymic deterioration in absence of oxygen at tropical temperatures
3. Deterioration of dehydrated meat during storage. II.—Effect of pH and temperature on browning changes in dehydrated aqueous extracts
4. Storage stability and improvement of intermediate moisture foods. Contract NAS9–12560, NASA, Houston, Texas, 1973, pp. 177–184.
5. A Proposed Method for the Determination of Color of Dry Products of Milk
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3. Effects of Microwave Drying on Lipid Oxidation of Stuffed Pasta;Journal of the American Oil Chemists' Society;2008-07-23
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