Mechanisms of heat damage in proteins. 8. The role of sucrose in the susceptibility of protein foods to heat damage.
1977
Hurrell R.F. | Carpenter K.J.
Bibliographic information
British Journal of Nutrition
Volume
38
Pagination
v.285-297(2)
Language
English
Note
34 ref.
Type
Journal Article; Journal Part
Source
British-Journal-of-Nutrition (UK). (1977). v. 38(2) p. 285-297.
Corporate Author
Dep. Applied Biology, Cambridge Univ., Cambridge CB2 3DX (UK)
FAO, Rome (Italy). Food Policy and Nutrition Div.
2012-11-15
AGRIS AP
Data Provider
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