Maillard reactions in food
Subtitle: chemical, physiological, and technological aspects
By: editor, C. Eriksson.
Contributors: Eriksson, C.
Edition: 1st ed.
Series: Progress in food and nutrition science ;; v. 5, no. 1-6
Publisher: Pergamon Press
Published: 1981
Place of publication: Oxford; New York
Language: eng
Number of pages: 501
Subjects: Food industry and trade -- Congresses.; Maillard reaction -- Congresses.
Notes: Includes bibliographies and index.