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Material Type: Theses
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Language: English
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Program of Study: Food Science and Human Nutrition
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Subject: Maillard reaction
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Collection
Electronic Theses & Dissertations
3
Copyright Status
In Copyright
3
Subject
Amines
1
Antioxidants
1
Beef
1
Color of food
1
Flavor
1
Heterocyclic compounds
1
Lipids
1
Mutagens
1
Potato chips
1
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Contributions of amino acids and sugars to color development in potato chips made from selected potato cultivars
Chonhenchob, Vanee
Text (1997)
Part of
Electronic Theses & Dissertations
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
Effect of lipids on flavor development in a maillard reaction model system
Chen, Shaun Chenghsiung
Text (1995)
Part of
Electronic Theses & Dissertations
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