Thermally generated flavors : maillard, microwave and extrusion processes /

Thermally generated flavors : maillard, microwave and extrusion processes /

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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

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