Thermally generated flavors : Maillard, microwave, and extrusion processes

著者

• Parliment, Thomas H.
• Morello, Michael J.
• McGorrin, Robert J.
• American Chemical Society. Division of Agricultural and Food Chemistry
• American Chemical Society. Meeting

書誌事項

Thermally generated flavors : Maillard, microwave, and extrusion processes

Thomas H. Parliment, Michael J. Morello, 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

（ACS symposium series, 543）

American Chemical Society, 1994

注記

Includes bibliographical references and indexes

詳細情報

• NII書誌ID(NCID): BA22597975
• ISBN:
  • 084122742X
• LCCN: 93036609
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Washington, D.C.
• ページ数/冊数: x, 492 p.
• 大きさ: 24 cm
• 分類:
  • LCC : TP372.55.M35
  • DC20 : 664/.02
• 件名:
  • LCSH : Maillard reaction -- Congresses
  • LCSH : Food -- Extrusion -- Congresses
  • LCSH : Microwave cookery -- Congresses
• 親書誌ID:
  • BA00073096