Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat (Englisch)
- Neue Suche nach: Geng, Jie-Ting
- Neue Suche nach: Takahashi, Kigen
- Neue Suche nach: Kaido, Toshiki
- Neue Suche nach: Kasukawa, Masaru
- Neue Suche nach: Okazaki, Emiko
- Neue Suche nach: Osako, Kazufumi
- Neue Suche nach: Geng, Jie-Ting
- Neue Suche nach: Takahashi, Kigen
- Neue Suche nach: Kaido, Toshiki
- Neue Suche nach: Kasukawa, Masaru
- Neue Suche nach: Okazaki, Emiko
- Neue Suche nach: Osako, Kazufumi
In:
Food chemistry
;
283
;
324-330
;
2019
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat
-
Beteiligte:Geng, Jie-Ting ( Autor:in ) / Takahashi, Kigen ( Autor:in ) / Kaido, Toshiki ( Autor:in ) / Kasukawa, Masaru ( Autor:in ) / Okazaki, Emiko ( Autor:in ) / Osako, Kazufumi ( Autor:in )
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Erschienen in:Food chemistry ; 283 ; 324-330
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Verlag:
- Neue Suche nach: Elsevier Science B.V., Amsterdam.
-
Erscheinungsdatum:01.01.2019
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Format / Umfang:7 pages
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ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
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Klassifikation:
DDC: 664 -
Datenquelle:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
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