DSC analysis of maillard browning and procedural effects

Journal of Food Processing and Preservation

Volumn 23, Issue 4, 1999, Pages 317-328

  Manzocco, Lara ^a   Cristina Nicoli, M ^b   Maltini, Enrico ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF SASSARI   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033212222     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1999.tb00388.x     Document Type: Article

References (29)

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