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STUDIES ON THE BROWNING OF FISH FLESH-II
魚肉の褐変に関する研究-II
1960
Nippon Suisan Gakkaishi
魚肉の褐変に関する研究-II
Preserved Fulltext
STUDIES ON THE BROWNING OF FISH FLESH-II. CHANGE OF SUGAR CONTENT BY HEAT PROCESS AND BROWNING Fumio NAGAYAMA* To know the role of sugar in the browning reaction, change of free reducing sugar con tent of fish flesh during heat processing was investigated.
doi:10.2331/suisan.26.1026
fatcat:lkfjgpsvwzfudpj3f76iz2iz7i