Thermally generated flavors : maillard, microwave and extrusion processes : 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

Thermally generated flavors maillard, microwave and extrusion processes : 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

Bibliographic Details
Corporate Author: American Chemical Society. Meeting (-)
Other Authors: Parliment, Thomas H., ed (ed), Morello, Michael J., ed, McGorrin, Robert J., ed
Format: Book
Language:Inglés
Published: Washington, D.C. : American Chemical Society 1994
Series:ACS symposium series ; 543
Subjects:
Sabor
Reacció de Maillard
Extrusió (Mecànica)
Cuina a les microones
Microones > Congressos
Congressos
See on Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991006983669706719
Description
Physical Description:X, 492 p. : gràf
Bibliography:Referències bibliogràfiques. Índex
ISBN:9780841227422

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