![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Severini C. Baiano A. De Pilli T. Romaniello R. Derossi A.
Publisher: Elsevier
ISSN: 0023-6438
Source: Lebensmittel-Wissenschaft und -Technologie, Vol.36, Iss.7, 2003-11, pp. : 657-665
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
The biochemistry and control of enzymatic browning
By Martinez M.V. Whitaker J.R.
Trends in Food Science and Technology, Vol. 6, Iss. 6, 1995-06 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
By Solomon Haim M. Rhodehamel E.Jeffery Kautter Donald A.
Journal of Food Protection, Vol. 57, Iss. 10, 1994-10 ,pp. :