The Maillard reaction
Subtitle: recent advances in food and biomedical sciences
By: edited by Erwin Schleicher, Veronika Somoza, and Peter Schieberle.
Contributors: Schleicher, Erwin.; Somoza, Veronika.; Schieberle, Peter.; New York Academy of Sciences.; International Symposium on the Maillard Reaction (9th : 2007 : Munich, Germany)
Series: Annals of the New York Academy of Sciences -- v. 1126
Publisher: Published by Blackwell Publishing on behalf of the New York Academy of Sciences
Published: 2008
Place of publication: Boston, Mass
Language: eng
Number of pages: 340
ISBN-13: 9781573317191
Subjects: Maillard reaction -- Congresses.
Genres: Congresses.
Notes: "This volume is the result of the 9th International Symposium on the Maillard Reaction, held September 1-5, 2007 in Munich, Germany"--P. vii.

Includes bibliographical references and index.