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Thermally generated flavors : Maillard, microwave, and extrusion processes : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 204th National Meeting of the American Chemical Society, Washington, D.C., August 23-28, 1992 /

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: eBook
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.
Maillard reaction.
Food.
Maillard Reaction
Food
Réaction de Maillard > Congrès.
Cuisine au four à micro-ondes > Congrès.
Cuisson-extrusion > Congrès.
Réaction de Maillard.
Aliments.
food.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Extrusion
Maillard reaction
Microwave cooking
Kongress
Lebensmittel
Wärmebehandlung
Aroma
Smaakstoffen.
Magnetronovens.
Verhitting.
Maillardreacties.
Maillard, Réaction de > Congrès.
Cuisson aux microondes > Congrès.
Electronic books.
Congress
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congrès.
Washington (DC, 1992)
Online Access:Connect to the full text of this electronic book
Description
Item Description:Title from PDF title page (ACS publications, viewed September 1, 2009).
Physical Description:1 online resource (x, 492 pages) : illustrations
Format:Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Bibliography:Includes bibliographical references and indexes.
ISBN:9780841213999
0841213992