KINETICS OF DETERIORATIVE REACTIONS IN MODEL FOOD SYSTEMS OF HIGH WATER ACTIVITY - COLOR CHANGES DUE TO NONENZYMATIC BROWNING

被引：78

作者：

PETRIELLA, C

RESNIK, SL

LOZANO, RD

CHIRIFE, J

机构：

[1] COMIS INVEST CIENT PROVINCIA,BUENOS AIRES,ARGENTINA

[2] INST NACL TECNOL IND,DIV OPT,BUENOS AIRES,ARGENTINA

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13759.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：622 / 626

页数：5

共 30 条

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[10]

Fox M., 1983, Journal of Food Quality, V6, P11, DOI 10.1111/j.1745-4557.1983.tb00754.x

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