Reactivity of glycerol in intermediate moisture meats
- 1 July 1977
- journal article
- Published by Elsevier in Meat Science
- Vol. 1 (3) , 177-183
- https://doi.org/10.1016/0309-1740(77)90035-3
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- The proteins of intermediate moisture meat stored at tropical temperatureInternational Journal of Food Science & Technology, 1976
- Chemical modification and cross-linking of proteins by impurities in glycerolArchives of Biochemistry and Biophysics, 1976
- On the nature and reactivity of the haematin complexes present in intermediate moisture beefInternational Journal of Food Science & Technology, 1975
- The protein of intermediate moisture meat stored at tropical temperatureInternational Journal of Food Science & Technology, 1975
- The protein of intermediate moisture meat stored at tropical temperatureInternational Journal of Food Science & Technology, 1975
- Factors affecting the Maillard browning reaction between sugars and amino acids. Nonenzymic browning of dehydrated orange juiceJournal of Agricultural and Food Chemistry, 1974