MSU Libraries
Digital Repository
Home
About
Collections
Selected facets
Content Type: PDF
×
Copyright Status: In Copyright
×
Subject: Antioxidants
×
Subject: Maillard reaction
×
Collection
Electronic Theses & Dissertations
2
Material Type
Theses
2
Language
English
2
Subject
Amines
1
Anthocyanins
1
Beef
1
Color of food
1
Cranberries
1
Enriched foods
1
Food
1
Food--Analysis
1
Fruit juices
1
Heterocyclic compounds
1
Mutagens
1
Pasteurization
1
Scheduled tribes in India--Food
1
Technological innovations
1
Vitamin C
1
Search results
Showing 1 to 2 of 2 results
Results per page
20
50
100
Sort by
Most Relevant
Title (A-Z)
Title (Z-A)
Date (Newest)
Date (Oldest)
Most Recent
Least Relevant
Mechanism of heterocyclic amine formation in fried ground beef : the role of oxidized lipid and the Maillard reaction
Faulkner, Jessalin
Text (1994)
Part of
Electronic Theses & Dissertations
Mitigating anthocyanins and color degradation in pasteurized cranberry juice fortified with vitamin C
Roidoung, Sunisa
Text (2016)
Part of
Electronic Theses & Dissertations
First
1
(current)
Last
