Browned flavors : analysis, formation, and physiology

Author(s)

• Granvogl, Michael
• Peterson, Devin
• Schieberle, Peter
• American Chemical Society. Division of Agricultural and Food Chemistry

Bibliographic Information

Browned flavors : analysis, formation, and physiology

Michael Granvogl, Devin Peterson, Peter Schieberle, editor[s] ; sponsored by the ACS Division of Agricultural and Food Chemistry

（ACS symposium series, 1237）

American Chemical Society , Distributed in print by Oxford University Press, c2016

Note

Includes bibliographical references and indexes

Details

• NCID: BB25735449
• ISBN:
  • 9780841231856
• LCCN: 2016048748
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Washington, DC,[Oxford]
• Pages/Volumes: x, 153 p.
• Size: 24 cm
• Classification:
  • LCC : TP372.55.M35
  • DC23 : 660/.2832
• Subject Headings:
  • LCSH : Maillard reaction
  • LCSH : Cooking
  • LCSH : Chemical reactions
  • LCSH : Food -- Analysis
  • LCSH : Sugars
• Parent Bibliography ID:
  • BA00073096