ANTI-OXIDATIVE MAILLARD REACTION-PRODUCTS .4. APPLICATION IN SAUSAGE

被引：35

作者：

LINGNERT, H

LUNDGREN, B

机构：

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1980年 / 4卷 / 04期

关键词：

D O I：

10.1111/j.1745-4549.1980.tb00609.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：235 / 246

页数：12

共 13 条

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[4] ANTI-OXIDATIVE MAILLARD REACTION-PRODUCTS .2. PRODUCTS FROM SUGARS AND PEPTIDES OR PROTEIN HYDROLYSATES [J].

LINGNERT, H ;

ERIKSSON, CE .

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[5] ANTI-OXIDATIVE MAILLARD REACTION-PRODUCTS .3. APPLICATION IN COOKIES [J].

LINGNERT, H .

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1980, 4 (04) :219-233

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[7]

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[8] INHIBITION OF WARMED-OVER FLAVOR IN COOKED MEATS [J].

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HEGARTY, GR ;

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[9] A METHOD FOR JUDGING ALL CONTRASTS IN THE ANALYSIS OF VARIANCE [J].

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[10]

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