Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f rb].

Fenomenon kejatuhan nilai pH yang didorong oleh tindak balas Maillard sebagai asas pembinaan integrator masa-suhu (TTI) telah dikajisiasat. The Maillard reaction-induced pH decrease as the basis of a time-temperature integrator (TTI) development was investigated.

Saved in:

Bibliographic Details
Main Author:	Foo, Wan Teck
Format:	Thesis
Language:	English
Published:	2007
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://eprints.usm.my/8951/1/EVALUATION_OF_MAILLARD_REACTION-BASED_TIME-TEMPERATURE.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-usm-ep.8951
record_format	uketd_dc
spelling	my-usm-ep.89512017-04-17T06:53:10Z Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f rb]. 2007-03 Foo, Wan Teck TP368-456 Food processing and manufacture Fenomenon kejatuhan nilai pH yang didorong oleh tindak balas Maillard sebagai asas pembinaan integrator masa-suhu (TTI) telah dikajisiasat. The Maillard reaction-induced pH decrease as the basis of a time-temperature integrator (TTI) development was investigated. 2007-03 Thesis http://eprints.usm.my/8951/ http://eprints.usm.my/8951/1/EVALUATION_OF_MAILLARD_REACTION-BASED_TIME-TEMPERATURE.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	TP368-456 Food processing and manufacture
spellingShingle	TP368-456 Food processing and manufacture Foo, Wan Teck Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f rb].
description	Fenomenon kejatuhan nilai pH yang didorong oleh tindak balas Maillard sebagai asas pembinaan integrator masa-suhu (TTI) telah dikajisiasat. The Maillard reaction-induced pH decrease as the basis of a time-temperature integrator (TTI) development was investigated.
format	Thesis
qualification_level	Master's degree
author	Foo, Wan Teck
author_facet	Foo, Wan Teck
author_sort	Foo, Wan Teck
title	Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f rb].
title_short	Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f rb].
title_full	Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f rb].
title_fullStr	Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f rb].
title_full_unstemmed	Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f rb].
title_sort	evaluation of maillard reaction-based time-temperature integrator for the assessment of thermal impact on quality changes of thermally processed foods [tp372.55.m35 f686 2007 f rb].
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2007
url	http://eprints.usm.my/8951/1/EVALUATION_OF_MAILLARD_REACTION-BASED_TIME-TEMPERATURE.pdf
_version_	1747819733302902784

Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods [TP372.55.M35 F686 2007 f rb].

Similar Items