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Effect of protein substitution on nonenzymic browning in an intermediate moisture food system
Schnickels, Raymond A., Warmbier, Henry C., Labuza, Theodore P.Volume:
24
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf60207a045
Date:
May, 1976
File:
PDF, 360 KB
english, 1976