Thermally generated flavors
Subtitle: Maillard, microwave, and extrusion processes : 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
By: editors, Thomas H. Parliment, Michael J. Morello, Robert J. McGorrin.
Contributors: Parliment, Thomas H., 1939-; Morello, Michael J., 1953-; McGorrin, Robert J., 1951-; American Chemical Society. Division of Agricultural and Food Chemistry
Series: ACS symposium series -- 543
Publisher: American Chemical Society
Published: 1994
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.