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

Detalles Bibliográficos
Autor Corporativo: American Chemical Society. Meeting (-)
Otros Autores: Parliment, Thomas H., ed (ed), Morello, Michael J., ed, McGorrin, Robert J., ed
Formato: Libro
Idioma:Inglés
Publicado: Washington, D.C. : American Chemical Society 1994
Colección:ACS symposium series ; 543
Materias:
Sabor
Reacció de Maillard
Extrusió (Mecànica)
Cuina a les microones
Microones > Congressos
Congressos
Ver en Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991006983669706719

Ejemplares similares

Ejemplares similares