Thermally generated flavors Maillard, microwave, and extrusion processes / Thomas H. Parliment, editor, Michael J. Morello, editor, Robert J. McGorrin, editor; 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.
Material type: TextPublication details: Washington, D.C. : American Chemical Society, 1994.Description: x, 492p: 23cmISBN:- 084122742X
- 664.02 20 PAR-T 1994 1400537
Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
---|---|---|---|---|---|---|---|---|
Books | Department of Diet and Nutrition Sciences Library Book Cart | Book | 664.02 PAR-T 1994 1400537 (Browse shelf(Opens below)) | Available | 1400537 |
Total holds: 0
Includes bibliographical references and indexes.
License restrictions may limit access.