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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| Format: | Thesis |
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2007
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| Online Access: | http://eprints.usm.my/8951/ http://eprints.usm.my/8951/1/EVALUATION_OF_MAILLARD_REACTION%2DBASED_TIME%2DTEMPERATURE.pdf |