A SIMPLIFIED METHOD FOR DETERMINATION OF BROWNING IN DAIRY POWDERS

被引：58

作者：

PALOMBO, R ^{[1
]}

GERTLER, A ^{[1
]}

SAGUY, I ^{[1
]}

机构：

[1] AGR RES ORG,VOLCANI CTR,DEPT FOOD TECHNOL,IL-50250 BET DAGAN,ISRAEL

来源：

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12855.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1609 / &

共 9 条

[1] Bender A. E., 1972, Journal of Food Technology, V7, P239
[2] CHOI RP, 1949, J DAIRY SCI, V32, P500
[3] GOLDBLITH SA, 1966, 7TH P INT C NUTR, V1, P5
[4] HENRY KM, 1948, J DAIRY RES, V15, P292, DOI 10.1017/S0022029900005148
[5] KAREL M, 1975, PRINCIPLES FOOD SCI, V1
[6] Labuza T. P., 1972, CRC Critical Reviews in Food Technology, V3, P217
[7] MAURON J, 1981, PROG FOOD NUTR SCI, V5, P5
[8] BROWNING DETERMINATION IN CITRUS PRODUCTS
MEYDAV, S
SAGUY, I
KOPELMAN, IJ
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1977, 25 (03) : 602 - 604
[9] [No title captured]