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Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies
cereal products Maillard reactions baking temperature newly formed compounds sugar type
2014/3/10
This work aimed at studying the influence of baking temperature and formulation on the formation of undesirable Maillard compounds called neoformed contaminants (NFC) in a model cookie system. Four NF...
Reference materials for the determination of contaminants in milk and milk products
reference materialsAcontaminantsAmilkAmilk products
2014/3/19
In this review, the latest information is given about the reference materials for the determination of contaminants in milk and milk products. Certified reference materials for the determination of co...