Determination of Furosine, Lysinoalanine (LAL) and 5-Hydroxymethylfurfural (HMF) as a Measure of Heat Intensity for UHT-Milk
- 1 January 1989
- book chapter
- Published by Springer Nature
Abstract
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This publication has 2 references indexed in Scilit:
- Determination of furosine in heated milk as a measure of heat intensity during processingJournal of Dairy Research, 1987
- Detection of Intermediate Compounds in the Early Stages of Browning Reaction in Milk ProductsJournal of Dairy Science, 1959