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The Maillard reaction in foods and nutrition / editors, George R. Waller [and] Milton S. Feather.
Material type:
TextSeries: ACS symposium series ; 215 | American Chemical Society symposium series ; 215Publication details: Washington, D.C. : American Chemical Society, 1983.Description: xii, 585 p. : illISBN: - 0841207690
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Matheson Library | 664.028 M219 (Browse shelf(Opens below)) | Available | 75888 | ||
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Matheson Library | 664.028 M219 (Browse shelf(Opens below)) | Available | 15068 | ||
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Books
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Matheson Library | 664.028 M219 (Browse shelf(Opens below)) | Available | 38513 |
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| 664.028 F686 Food quality and nutrition research priorities for thermal processing | 664.028 F686 Food packaging and preservation theory and practice | 664.028 F686 Food preservatives / | 664.028 M219 The Maillard reaction in foods and nutrition / | 664.028 M219 The Maillard reaction in foods and nutrition / | 664.028 M219 The Maillard reaction in foods and nutrition / | 664.028 S934t 1973 Thermobacteriology in food processing |
"Based on a symposium jointly sponsored by the Divisions of Agricultural and Food Chemistry, and Carbohydrate Chemistry at the 183rd meeting of the American Chemical Society, Las Vegas, Nevada, March 28-April 2, 1982".
Includes bibliographies and index.
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