Thermally generated flavors : Maillard, microwave, and extrusion processes /

Thermally generated flavors : Maillard, microwave, and extrusion processes /

Bibliographic Details
Main Author: Parliment, Thomas H., 1939-
Corporate Authors: American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting
Other Authors: Morello, Michael J., 1953-, McGorrin, Robert J., 1951-
Format: Book
Language:English
Published: Washington, D.C. : American Chemical Society, 1994.
Series:ACS symposium series. 543.
Subjects:
Maillard reaction > Congresses.
Food > Extrusion > Congresses.
Microwave cooking > Congresses.

Evans: Library Stacks

Holdings details from Evans: Library Stacks
Call Number: TP372.55.M35 P37 1994
 
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TP372.55.M35 P37 1994 Available