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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

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