Thermally generated flavors : Maillard, microwave, and extrusion processes /

Bibliographic Details
Main Author:	Parliment, Thomas H., 1939-
Corporate Authors:	American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting
Other Authors:	Morello, Michael J., 1953-, McGorrin, Robert J., 1951-
Format:	Book
Language:	English
Published:	Washington, D.C. : American Chemical Society, 1994.
Series:	ACS symposium series. 543.
Subjects:	Maillard reaction > Congresses. Food > Extrusion > Congresses. Microwave cooking > Congresses.

Description
Item Description:	"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, DC, August 23-28, 1992."
Physical Description:	x, 492 pages : illustrations ; 24 cm.
Bibliography:	Includes bibliographical references and indexes.
ISBN:	084122742X
ISSN:	0097-6156 ;