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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020	#	#	\|a 084122742X
090	0	0	\|a TP372.55.M35 44 1994
245	1	1	\|a Thermally generated flavors \|b Maillard, microwave, and extrusion processes \|c Thomas H. Parliment, Michael J. Morello, Robert J. McGorrin, editors
260	#	#	\|a Washington, DC \|b American Chemical Society \|c 1994
300	#	#	\|a x, 492 p. \|b ill. \|c 25 cm
490	1	#	\|a ACS symposium series \|v 543
500	#	#	\|a 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
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Maillard reaction \|x Congresses
650	#	0	\|a Food \|x Extrusion \|x Congresses
650	#	0	\|a Microwave cookery \|x Congresses
700	1	#	\|a Parliment, Thomas H. \|c 1939-
700	#	#	\|a Morello, Michael J. \|c 1953-
700	#	#	\|a McGorrin, Robert J. \|c 1951-
710	1	#	\|a American Chemical Society \|b Meeting \|i 204th \|j Washington, D.C \|k 1992
710	#	#	\|a American Chemical Society \|c Division of Agricultural and Food Chemistry
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=144852
964	#	#	\|c BOK \|d 01
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