Comparison of brown pigments in foods by microbial decolorization

Comparison of brown pigments in foods by microbial decolorization

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	TERASAWA, N.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 4 (1996), p. 669-678
Materias:	Alimentos Industria alimentaria Pigmentos Color Decoloración Melanoidina
Publicación relacionada:	Contenido en: Journal of Food Science

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