The Maillard reaction in food processing, human nutrition and physiology

Author(s)

• 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)

Bibliographic Information

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

Note

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

Details

• NCID: BA12951502
• ISBN:
  • 376432354X
  • 081762354X
• LCCN: 90000371
• Country Code: sz
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Basel ; Boston
• Pages/Volumes: v, 516 p.
• Size: 24 cm
• Classification:
  • LCC : RB171
  • DC20 : 615.9/54
• Subject Headings:
  • LCSH : Maillard reaction -- Congresses
• Parent Bibliography ID:
  • BA10059273