Bibliographic Information
- Title
- "Browned flavors : analysis, formation, and physiology"
- Statement of Responsibility
- Michael Granvogl, Devin Peterson, Peter Schieberle, editor[s] ; sponsored by the ACS Division of Agricultural and Food Chemistry
- Publisher
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- American Chemical Society
- Distributed in print by Oxford University Press
- Publication Year
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- c2016
- 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
-
- CRID
- 1130282271181961344
-
- NII Book ID
- BB25735449
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- ISBN
- 9780841231856
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- LCCN
- 2016048748
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- Web Site
- https://lccn.loc.gov/2016048748
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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, DC
- [Oxford]
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- Classification
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- LCC: TP372.55.M35
- DC23: 660/.2832
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- Subject
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- LCSH: Maillard reaction
- LCSH: Cooking
- LCSH: Chemical reactions
- LCSH: Food -- Analysis
- LCSH: Sugars
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- Data Source
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- CiNii Books