The Maillard reaction
By: S.E. Fayle, J.A. Gerrard.
Contributors: Gerrard, Juliet A.; Royal Society of Chemistry (Great Britain)
Series: RSC food analysis monographs
Publisher: Royal Society of Chemistry
Published: 2002
Place of publication: Cambridge
Language: eng
Number of pages: 120
Subjects: Maillard reaction.; Maillard Reaction.; Food Analysis.
Notes: Includes bibliographic references and index.