Studies on the browning of dehydrated foods as a function of water activity. I. Effect of Aw on browning in amino acid-lipid systems.
Open Access
- 1 January 1976
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 42 (6) , 697-702
- https://doi.org/10.2331/suisan.42.697
Abstract
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