发明名称 |
Method of assessing thermal processing of food using intrinsically-created compounds |
摘要 |
A method of assessing the degree of thermal processing of a food by preparing an aqueous medium including at least a portion of the processed food and monitoring the medium for the presence of a thermally produced compound not present in the unprocessed food to indicate the exposure of the food to heat.
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申请公布号 |
US5254474(A) |
申请公布日期 |
1993.10.19 |
申请号 |
US19910660308 |
申请日期 |
1991.02.25 |
申请人 |
THE UNITED STATES OF AMERICA AS REPRESENTED BY THE SECRETARY OF THE ARMY |
发明人 |
KIM, HIE-JOON |
分类号 |
G01N30/02;G01N30/06;G01N30/74;G01N33/02;(IPC1-7):G01N30/74;G01N31/00 |
主分类号 |
G01N30/02 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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