Thermally generated flavors
Subtitle: Maillard, microwave, and extrusion processes
By: Thomas H. Parliment, editor, Michael J. Morello, editor, Robert J. McGorrin, editor; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, D.C., August 23-28, 1992.
Contributors: Parliment, Thomas H., 1939-; Morello, Michael J., 1953-; McGorrin, Robert J., 1951-; American Chemical Society. Division of Agricultural and Food Chemistry.; American Chemical Society. Meeting
Series: ACS symposium series,; 543
Publisher: American Chemical Society
Published: 1993
Place of publication: Washington, D.C
Language: eng
Number of pages: 492
Subjects: Maillard reaction -- Congresses; Food -- Extrusion -- Congresses; Microwave cookery -- Congresses
Notes: Includes bibliographical references and indexes.