Antioxidative Maillard reaction products (MRP) prepared from reducing sugars and free amino acids in cooked ground pork patties /

Antioxidative Maillard reaction products (MRP) prepared from reducing sugars and free amino acids in cooked ground pork patties /

Bibliographic Details
Main Author: Bedinghaus, Anthony Joseph
Language:English
Published: The Ohio State University / OhioLINK 1994
Subjects:
Agriculture
Online Access:http://rave.ohiolink.edu/etdc/view?acc_num=osu1487849696967796
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spelling ndltd-OhioLink-oai-etd.ohiolink.edu-osu14878496969677962021-08-03T06:57:26Z Antioxidative Maillard reaction products (MRP) prepared from reducing sugars and free amino acids in cooked ground pork patties / Bedinghaus, Anthony Joseph Agriculture 1994 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1487849696967796 http://rave.ohiolink.edu/etdc/view?acc_num=osu1487849696967796 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection NDLTD
language English
sources NDLTD
topic Agriculture
spellingShingle Agriculture
Bedinghaus, Anthony Joseph
Antioxidative Maillard reaction products (MRP) prepared from reducing sugars and free amino acids in cooked ground pork patties /
author Bedinghaus, Anthony Joseph
author_facet Bedinghaus, Anthony Joseph
author_sort Bedinghaus, Anthony Joseph
title Antioxidative Maillard reaction products (MRP) prepared from reducing sugars and free amino acids in cooked ground pork patties /
title_short Antioxidative Maillard reaction products (MRP) prepared from reducing sugars and free amino acids in cooked ground pork patties /
title_full Antioxidative Maillard reaction products (MRP) prepared from reducing sugars and free amino acids in cooked ground pork patties /
title_fullStr Antioxidative Maillard reaction products (MRP) prepared from reducing sugars and free amino acids in cooked ground pork patties /
title_full_unstemmed Antioxidative Maillard reaction products (MRP) prepared from reducing sugars and free amino acids in cooked ground pork patties /
title_sort antioxidative maillard reaction products (mrp) prepared from reducing sugars and free amino acids in cooked ground pork patties /
publisher The Ohio State University / OhioLINK
publishDate 1994
url http://rave.ohiolink.edu/etdc/view?acc_num=osu1487849696967796
work_keys_str_mv AT bedinghausanthonyjoseph antioxidativemaillardreactionproductsmrppreparedfromreducingsugarsandfreeaminoacidsincookedgroundporkpatties
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