American Chemical Society. Meeting, Parliment, T. H., Morello, M. J., & McGorrin, R. J. (1994). 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. American Chemical Society.
Cita Chicago Style (17a ed.)American Chemical Society. Meeting, Thomas H. Parliment, Michael J. Morello, y Robert J. McGorrin. 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. Washington, D.C.: American Chemical Society, 1994.
Cita MLA (9a ed.)American Chemical Society. Meeting, et al. 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. American Chemical Society, 1994.
