American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting, Parliment, T. H., Morello, M. J., & McGorrin, R. J. (1993). Thermally generated flavors: Maillard, microwave, and extrusion processes. American Chemical Society.
Citace podle Chicago (17th ed.)American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting, Thomas H. Parliment, Michael J. Morello, a Robert J. McGorrin. Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes. Washington, DC: American Chemical Society, 1993.
Citace podle MLA (9th ed.)American Chemical Society. Division of Agricultural and Food Chemistry, et al. Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes. American Chemical Society, 1993.