Foo, Wan Teck
(2007)
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].
Masters thesis, Universiti Sains Malaysia.
Abstract
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.
Actions (login required)
|
View Item |