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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.

By: Contributor(s): Material type: TextTextPublication details: Washington, D.C. : American Chemical Society, 1994.Description: x, 492p: 23cmISBN:
  • 084122742X
Subject(s): DDC classification:
  • 664.02 20 PAR-T 1994 1400537
Online resources: ACS Symposium Series
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Item type Current library Collection Call number Status Date due Barcode Item holds
Books 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.

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