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July 1, 1976Journal of Food Science

Influence of Water Content on the Stability of Myoglobin to Heat Treatment

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Authors

BHBärbel HagerdalLund UniversityHMHarald MartensNorwegian University of Science and Technology

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Hagerdal et al. (1976) studied this question.

synapsesocial.com/papers/6a706872a528af2d65c38294https://doi.org/10.1111/j.1365-2621.1976.tb00755.x
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Also Consider

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  3. 3Nonenzymatic Bread Browning and Flavor, Changes in Amino Acids and Formation of Carbonyl Compounds During Baking1963 · 17 citations
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  5. 5Role of nonvolatile compounds in bread flavor1969 · 20 citations