title: [Chemistry of swine liver and products of liver processing. 3. The Maillard reaction of a model and of preserved liverwurst].
abstract: The storage life of industrial-made tinned liver sausage has more effect on the decrease in glucose and total carbohydrate content than the corresponding sterilisation program. The addition of glucose and casein shows greater effect as respects the Maillard-reaction on tinned model than on minced liver.
authors.affiliation: Sektion Nahrungsgüterwirtschaft und Lebensmitteltechnologie, Humboldt-Universität zu Berlin, DDR.
authors.forename: G
authors.initials: G
authors.lastname: Westphal
authors.forename: A
authors.initials: A
authors.lastname: Doumbouya
authors.forename: L
authors.initials: L
authors.lastname: Kroh
mesh_terms: D000818:Animals; D002241:Carbohydrates / Q000032:analysis; D002364:Caseins / Q000032:analysis; D005511:Food Handling; D005947:Glucose / Q000032:analysis; D008099:Liver / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D008954:Models, Biological; D013056:Spectrophotometry, Ultraviolet; D013552:Swine
chemical_list: D002241:Carbohydrates; D002364:Caseins; D005947:Glucose
vernacular_title: Chemische Untersuchungen an Schweineleber und den Produkten der Leberverarbeitung. 3. Mitt. Uber die Maillard-Reaktion in Modell- und Leberwurstkonserven.