Thermally generated flavors - Maillard, microwave and extrusion processes
- Författare
- American Chemical Society American Chemical Society Robert J. McGorrin Michael J. Morello Thomas H. Parliment
- (Thomas H. Parliment, editor, Michael J. Morello, editor, Robert, J. McGorrin, editor., Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, DC, August 23-28, 1992)
- Genre
- Konferenser, Ej skönlitteratur, Konferenspublikation
- Språk
- Engelska
| Förlag | År | Ort | Om boken | ISBN |
|---|---|---|---|---|
| American Chemical Society | 1994 | USA, Washington | x, 492 sidor. ill. |