Water Activity and Temperature Effects on Nonenzymic Browning of Amino Acids in Dried Squid and Simulated Model System

Resource

Journal of Food Science, v.56 n.3 p.665-670 677

Journal

Journal of Food Science

Journal Volume

v.56 n.3 p.665-670 677

Pages

-

Date Issued

1991

Date

1991

Author(s)

Pan, Bonnie Sun

URI

Type

journal article