BROWNING PRODUCED ON HEATING FRESH PORK .2. NATURE OF REACTION

[1] CHERONIS ND, 1957, SEMIMICRO QUALITATIV, P346

[2] DANEHY J P, 1951, Adv Food Res, V3, P241

[3] ELLIS GP, 1959, ADV CARBOHYD CHEM, V14, P63

[4] Folin O, 1920, J BIOL CHEM, V41, P367

[5] METHODS FOR INVESTIGATING THE ESSENTIAL GROUPS FOR ENZYME ACTIVITY [J]. METHODS IN ENZYMOLOGY, 1957, 4 : 247 - 269

[6] HENRICKSON RL, 1955, FOOD TECHNOL-CHICAGO, V9, P290

[7] DEHYDRATED FOODS - CHEMISTRY OF BROWNING REACTIONS IN MODEL SYSTEMS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1953, 1 (15) : 928 - 943

[8] JENNESS R, 1959, PRINCIPLES DAIRY CHE, P347

[9] JONES N. R., 1959, FOOD RES, V24, P704

[10] BROWNING PRODUCED BY HEATING FRESH PORK .1. RELATION OF BROWNING INTENSITY TO CHEMICAL CONSTITUENTS AND PH [J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (02) : 177 - &

[1] CHERONIS ND, 1957, SEMIMICRO QUALITATIV, P346

[2] DANEHY J P, 1951, Adv Food Res, V3, P241

[3] ELLIS GP, 1959, ADV CARBOHYD CHEM, V14, P63

[4] Folin O, 1920, J BIOL CHEM, V41, P367

[5] METHODS FOR INVESTIGATING THE ESSENTIAL GROUPS FOR ENZYME ACTIVITY [J]. METHODS IN ENZYMOLOGY, 1957, 4 : 247 - 269

[6] HENRICKSON RL, 1955, FOOD TECHNOL-CHICAGO, V9, P290

[7] DEHYDRATED FOODS - CHEMISTRY OF BROWNING REACTIONS IN MODEL SYSTEMS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1953, 1 (15) : 928 - 943

[8] JENNESS R, 1959, PRINCIPLES DAIRY CHE, P347

[9] JONES N. R., 1959, FOOD RES, V24, P704

[10] BROWNING PRODUCED BY HEATING FRESH PORK .1. RELATION OF BROWNING INTENSITY TO CHEMICAL CONSTITUENTS AND PH [J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (02) : 177 - &