The Maillard reaction : recent advances in food and biomedical sciences :: ISBN 9781573317191 :: New York Academy of Sciences 2008 :: OBNB, the Open British National Bibliography

Publication Data

Title The Maillard reaction : recent advances in food and biomedical sciences
Contributors Erwin Schleicher, New York Academy of Sciences
Publisher New York Academy of Sciences
Publication date 2008
Publication location New York
Language English

Descriptive Notes

Selected conference papers.

Topics

Maillard reaction :: Congresses

Catalogue Data

OBNB ID GBA848962
ISBN 10 1573317195
ISBN 13 9781573317191
Type BibliographicResource, Book
Dewey Classification 664.07

ISBD

P1053 xiii, 340 p.
P1042 Includes bibliographical references and index.

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The Maillard reaction : recent advances in food and biomedical sciences. ISBN 9781573317191. Published by New York Academy of Sciences in 2008. Publication and catalogue information, links to buy online and reader comments.