Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal
Abstract Quality control of meat products is one of the main concerns of consumers, governmental control authorities, and retailers. The purpose of this study was to employ ribose-induced Maillard reaction in detection of meat adulteration and differentiation of fresh-chilled from frozen-thawed minc...
में बचाया:
| मुख्य लेखकों: | , , |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Springer Nature
2020-04-01
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| श्रृंखला: | Food Science of Animal Resources |
| विषय: | |
| ऑनलाइन पहुंच: | https://doi.org/10.5851/kosfa.2020.e13 |
| टैग: |
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