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Food processing method to avoid non-enzymatic browning
Food processing method to avoid non-enzymatic browning
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机译:避免非酶褐变的食品加工方法
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摘要
Non-enzymatic browning and other quality deteriorating reactions during heat-processing of liquid foodstuffs are minimized by separately aseptically heat-processing the carbohydrate containing components and the nitrogeneous components and finally combining these processed materials at a temperature of at most 65° C.
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