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Enzymatic browning and its prevention : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, D.C., August 21-26, 1994 /

Bibliographic Details
Corporate Authors: American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting
Other Authors: Lee, Chang Y., 1935-, Whitaker, John R.
Format: eBook
Language:English
Published: Washington, DC : American Chemical Society, 1995.
Series:ACS symposium series ; 600.
Subjects:
Enzymatic browning > Congresses.
Polyphenol oxidase > Congresses.
Maillard reaction > Congresses.
Réaction de Maillard > Congrès.
Catéchol oxydase > Congrès.
Brunissement enzymatique > Congrès.
TECHNOLOGY & ENGINEERING > Food Science.
Maillard reaction
Enzymatic browning
Polyphenol oxidase
Enzymatische Bräunung
Kongress
Alimentos (analise)
Alimentos(conservacao)
Enzimas (metabolismo)
Fruticultura.
Maillard, Réaction de.
Fruits.
Légumes.
Catéchol oxydase.
Polyphénols > Oxydation.
Tyrosinase.
Electronic books.
Conference papers and proceedings
Online Access:Connect to the full text of this electronic book
Description
Item Description:Title from PDF title page (ACS publications, viewed August 27, 2009).
Physical Description:1 online resource (xii, 338 pages) : illustrations
Format:Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Bibliography:Includes bibliographical references and indexes.
ISBN:9780841215252
0841215251