Evaluation of heat-induced changes in Spanish commercial milk: Hydroxymethylfurfural and available lysine content

International Journal of Food Science and Technology

Volumn 31, Issue 5, 1996, Pages 411-418

  Morales, Francisco J ^a   Romero, Carmen ^a   Jimenez Perez, Salvio ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Heat damage; Process identification; Rapid analysis

Indexed keywords

EID: 0030371827     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1996.00357.x     Document Type: Article

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