The maillard reaction in foods and nutrition

The maillard reaction in foods and nutrition

Podrobná bibliografie
Korporace: American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Division of Carbohydrate Chemistry
Další autoři: Waller, George R. (Editor), Feather, Milton S. 1936- (Editor)
Médium: Electronic Resource
Jazyk:English
Vydáno: Washington, DC American Chemical Society [1983]
Témata:
Maillard reaction > Congresses.
Food industry and trade > Congresses.
Electronic books.
On-line přístup:Available for University of the Philippines Diliman via ACS Publications. Click here to access
Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy