The Maillard reaction in food processing, human nutrition and physiology /

The Maillard reaction in food processing, human nutrition and physiology /

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Bibliographic Details
Corporate Authors: International Union of Food Science and Technology, International Union of Food Science and Technology. Swiss National Committee, Schweizerich Gesellschaft für Lebensmittel-Wissenschaft und -Technologie, International Symposium on the Maillard Reaction
Other Authors: Finot, P. A. (Pierre André), 1936-
Format: Conference Proceeding Book
Language:English
Published: Basel ; Boston : Birkhäuser Verlag, 1990.
Series:Advances in life sciences
Subjects:
Maillard reaction > Congresses.

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