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.
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| Materiálatiipa: | Oahppočájánas |
| Giella: | English |
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2007
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| Liŋkkat: | http://eprints.usm.my/8951/1/EVALUATION_OF_MAILLARD_REACTION-BASED_TIME-TEMPERATURE.pdf |
| Čoahkkáigeassu: | 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.
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