Nonenzymatic Browning Reactions in Smoked Foods

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Authors

  • Zenon Ziemba
     Dept. of Animal Food Products Technology, Politeclmika Gdanska,Gdanska-6 ,PL

Abstract

The researches reported here were carried out as an attempt to determine the surface colour formation in smoked products. Preliminary results were reported in I960.

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Published

1967-04-01

How to Cite

Ziemba, Z. (1967). Nonenzymatic Browning Reactions in Smoked Foods. The Indian Journal of Nutrition and Dietetics, 4(2), 122–129. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/14342

Issue

Volume 4, Issue 2, April 1967

Section

Original Articles

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