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:	Unknown
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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