The Maillard reaction in food processing, human nutrition and physiology

著者

• Finot, P. A. (Pierre André)
• International Union of Food Science and Technology
• International Union of Food Science and Technology. Swiss National Committee
• Schweizerich Gesellschaft für Lebensmittel-Wissenschaft und -Technologie
• International Symposium on the Maillard Reaction (4th : 1989 : Lausanne, Switzerland)

書誌事項

The Maillard reaction in food processing, human nutrition and physiology

edited by P.A. Finot ... [et al.]

（Advances in life sciences）

Birkhäuser Verlag, 1990

• Basel
• Boston

注記

Errata slip inserted

Papers from the 4th International Symposium on the Maillard Reaction, Nestlé Research Centre in Lausanne, Switzerland, September 5-8th, 1989 and sponsored by the International Union of Food Science and Technology, its Swiss National Committee, and the Swiss Society of Food Science and Technology

Includes bibliographical references and index

詳細情報

• NII書誌ID(NCID): BA12951502
• ISBN:
  • 376432354X
  • 081762354X
• LCCN: 90000371
• 出版国コード: sz
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Basel ; Boston
• ページ数/冊数: v, 516 p.
• 大きさ: 24 cm
• 分類:
  • LCC : RB171
  • DC20 : 615.9/54
• 件名:
  • LCSH : Maillard reaction -- Congresses
• 親書誌ID:
  • BA10059273