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:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English |
| 出版: |
2007
|
| 主题: | |
| 在线阅读: | http://eprints.usm.my/8951/1/EVALUATION_OF_MAILLARD_REACTION-BASED_TIME-TEMPERATURE.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|