Thermally generated flavors Maillard, microwave, and extrusion processes - Parliment, Thomas H. 1939-; Morello, Michael J. 1953-; McGorrin, Robert J. 1951-; American Chemical Society. Division of Agricultural and Food Chemistry; American Chemical Society. Meeting 1992 Washington, D.C.). (Washington, DC American Chemical Society, 1993)
Includes bibliographical references and indexes.
Electronic reproduction.
Keywords: Maillard reaction -- Congresses; Food -- Extrusion -- Congresses; Microwave cooking -- Congresses; Electronic books