Effects of different heat treatments on the furosine content in fresh filled pasta

Author: Zardetto S.   Dalla Rosa M.   Di Fresco S.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.36, Iss.9, 2003-01, pp. : 877-883

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract