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Program of Study: Food Science and Human Nutrition
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Subject: Maillard reaction
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Language: English
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Electronic Theses & Dissertations
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Amines
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Antioxidants
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Beef
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Color of food
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Heterocyclic compounds
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Potato chips
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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
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
Effect of lipids on flavor development in a maillard reaction model system
Chen, Shaun Chenghsiung
Text (1995)
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Electronic Theses & Dissertations
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