Application of Time–Temperature Indicator/Integrator Based on the Maillard Reaction to Frozen Food Distribution
Marin Tsujihashi, Saki Tanaka, Kento Koayama, Shigenobu Koseki
Topics & Concepts
Maillard reactionChemistryOrganolepticWater activityFood scienceWater contentGeotechnical engineeringEngineeringMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques