The Maillard reaction : recent advances in food and biomedical sciences
Bibliographic Information
The Maillard reaction : recent advances in food and biomedical sciences
edited by Erwin Schleicher, Veronika Somoza, and Peter Schieberle
（Annals of the New York Academy of Sciences, v. 1126）
Blackwell Pub. on behalf of the New York Academy of Sciences, 2008
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Note
Includes bibliographical references
"This volume is the result of the 9th International Symposium on the Maillard Reaction, held September 1-5, 2007 in Munich, Germany"--contents p.
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