Thermally generated flavors : maillard, microwave and extrusion processes /

Thermally generated flavors : maillard, microwave and extrusion processes /

50

Bibliographic Details
Main Authors: Parliment, Thomas H., Morello, Michael J., McGorrin, Robert J., National Meeting of the American Chemical Society (204th : 1992 : Washington, DC)
Format:
Published: Washington, DC : American Chemical Society, 1994
Subjects:
Maillard reaction
Food
Microwave cookery

Similar Items