Thermally generated flavors : Maillard, microwave, and extrusion processes
Bibliographic Information
- Title
- "Thermally generated flavors : Maillard, microwave, and extrusion processes"
- Statement of Responsibility
- Thomas H. Parliment, Michael J. Morello, Robert J. McGorrin, editor ; 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
- Publisher
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- American Chemical Society
- Publication Year
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- 1994
- Book size
- 24 cm
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Notes
Includes bibliographical references and indexes
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Details 詳細情報について
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- CRID
- 1130000797082883712
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- NII Book ID
- BA22597975
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- ISBN
- 084122742X
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- LCCN
- 93036609
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- Web Site
- https://lccn.loc.gov/93036609
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- Text Lang
- en
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- Country Code
- us
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- Title Language Code
- en
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- Place of Publication
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- Washington, D.C.
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- Classification
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- LCC: TP372.55.M35
- DC20: 664/.02
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- Subject
-
- Data Source
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- CiNii Books