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Browned flavors : analysis, formation, and physiology /

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Bibliographic Details
Corporate Author: American Chemical Society. Division of Agricultural and Food Chemistry
Other Authors: Granvogl, Michael (Editor), Peterson, Devin (Editor), Schieberle, Peter (Editor)
Format: eBook
Language:English
Published: Washington, DC : American Chemical Society, [2016]
Series:ACS symposium series ; 1237.
Subjects:
Maillard reaction.
Cooking.
Chemical reactions.
Food > Analysis.
Sugars.
Food.
Acrylamide.
Color.
Odors.
Maillard Reaction
Cooking
Organic Chemistry Phenomena
Food
Sucrose > analysis
Chocolate > analysis
Iron Carbonyl Compounds
Acrylamide
Amides > analysis
Food Analysis
Color
Odorants.
Réaction de Maillard.
Aliments > Analyse.
Sucres.
Cuisine.
Aliments.
Couleur.
Odeurs.
recipes.
food.
colors (hues or tints)
symbolic color.
odors.
color (perceived attribute)
SCIENCE / Chemistry / Industrial & Technical.
COOKING / General.
TECHNOLOGY & ENGINEERING / Food Science.
Chemical reactions
Food > Analysis
Maillard reaction
Sugars
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Physical Description:1 online resource (x, 153 pages) : illustrations (some color)
Bibliography:Includes bibliographical references and index.
ISBN:9780841231849
0841231842
0841231850
9780841231856