The Maillard reaction in food processing, human nutrition and physiology

Finot, P. A. (Pierre André), International Union of Food Science and Technology, International Union of Food Science and Technology. Swiss National Committee, Schweizerich Gesellschaft für Lebensmittel-Wissenschaft und -Technologie, International Symposium on the Maillard Reaction (4th : 1989 : Lausanne, Switzerland)

The Maillard reaction in food processing, human nutrition and physiology

Web Site CiNii 所蔵館 4館

書誌事項

タイトル: "The Maillard reaction in food processing, human nutrition and physiology"

責任表示: edited by P.A. Finot ... [et al.]

出版者

Birkhäuser Verlag

出版年月

1990

書籍サイズ: 24 cm

シリーズ名/番号

Basel
Boston

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Errata slip inserted

Papers from the 4th International Symposium on the Maillard Reaction, Nestlé Research Centre in Lausanne, Switzerland, September 5-8th, 1989 and sponsored by the International Union of Food Science and Technology, its Swiss National Committee, and the Swiss Society of Food Science and Technology

Includes bibliographical references and index

The Maillard reaction in food processing, human nutrition and physiology

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The Maillard reaction in food processing, human nutrition and physiology

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注記

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