Parliment, T. H., Morello, M. J., & McGorrin, R. J. (1994). Thermally generated flavors: Maillard, microwave, and extrusion processes. American Chemical Society.
Chicago Style (17th ed.) CitationParliment, Thomas H., Michael J. Morello, and Robert J. McGorrin. Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes. Washington, D.C.: American Chemical Society, 1994.
MLA (9th ed.) CitationParliment, Thomas H., et al. Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes. American Chemical Society, 1994.
Warning: These citations may not always be 100% accurate.