Influence of moisture on browning of dried whey and skim milk

被引：20

作者：

Doob, H ^{[1
]}

Willmann, A ^{[1
]}

Sharp, PF ^{[1
]}

机构：

[1] Cornell Univ, Ithaca, NY USA

来源：

INDUSTRIAL AND ENGINEERING CHEMISTRY | 1942年 / 34卷

关键词：

D O I：

10.1021/ie50396a010

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：1460 / 1468

页数：9

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Palmer, LS .

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