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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.

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