STUDIES ON THE BROWNING OF FISH FLESH-II
魚肉の褐変に関する研究-II

Fumio NAGAYAMA
1960 Nippon Suisan Gakkaishi  
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