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The influence of processing on food quality

1988

Ebersdobler, H.F. | Dehn-Mueller, B. (Universitaet Kiel (Germany, F.R.). Inst. fuer Humanernaehrung und Lebensmittelkunde)

AGROVOC Keywords
alimentos bread calidad cinc contenido proteico dairy industry degradation deterioro food security food technology foods furfural industria del aceite industria lechera industrie des corps gras lisina lysine maillard reaction milk products oils industry pain pan produit laitier protein content quality seguridad alimentaria technologie alimentaire teneur en vitamines vitamin content zinc
Bibliographic information
Volume 12 Issue 3 ISSN 0250-1556
Pagination
pp. 157-164
Other Subjects
Teneur en proteines; Reaccion de maillard; Oproduit alimentaire; Valor nutritivo/ higiene de los alimentos; Nutritive value/ food hygiene; Securite alimentaire; Reaction de maill; Industrie laitiere; Qualite; Tecnologia de los alimentos; Productos lacteos; Contenido vitaminico; Valeur nutritive/ hygiene des aliments
Language
German
Note
7 tab; 4 graph; 27 ref. Summaries (De, En)
Type
Summary
1988-08-15
AGRIS AP
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