Thermally generated flavors : Maillard, microwave, and extrusion processes

Author(s)

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

Bibliographic Information

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

Note

Includes bibliographical references and indexes

Details

• NCID: BA22597975
• ISBN:
  • 084122742X
• LCCN: 93036609
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Washington, D.C.
• Pages/Volumes: x, 492 p.
• Size: 24 cm
• Classification:
  • LCC : TP372.55.M35
  • DC20 : 664/.02
• Subject Headings:
  • LCSH : Maillard reaction -- Congresses
  • LCSH : Food -- Extrusion -- Congresses
  • LCSH : Microwave cookery -- Congresses
• Parent Bibliography ID:
  • BA00073096