Thermally generated flavors Maillard, microwave, and extrusion processes

Thermally generated flavors Maillard, microwave, and extrusion processes

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Bibliographic Details
Corporate Authors: American Chemical Society Meeting, American Chemical Society
Other Authors: Parliment, Thomas H. 1939-, Morello, Michael J. 1953-, McGorrin, Robert J. 1951-
Format: Book
Published: Washington, DC American Chemical Society 1994
Series:ACS symposium series 543
Subjects:
Maillard reaction > Congresses
Food > Extrusion > Congresses
Microwave cookery > Congresses
Online Access:Click Here to View Status and Holdings.
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Description
Item Description:Developed from a symposium sponssored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, DC, August 23-28, 1992
Physical Description:x, 492 p. ill. 25 cm
Bibliography:Includes bibliographical references and index
ISBN:084122742X

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