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“BROWNING” REACTIONS AND THE LOSS OF FREE AMINO ACID AND SUGAR FROM LYOPHILIZED MUSCLE EXTRACTIVES OF FRESH AND CHILL‐STORED CODLING (GADUS CALLARIAS)
Author(s) -
JONES N. R.
Publication year - 1959
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1959.tb17324.x
Subject(s) - sugar , food science , chemistry , browning , horticulture , biology